Rating: 4.5 stars
24 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 14

Don't toss those rinds from Parmesan or other hard cheeses; store in the freezer, and simmer in soup for added richness and flavor.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

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Nutrition Facts

225 calories; fat 7.1g; saturated fat 2.1g; mono fat 3.2g; poly fat 0.6g; protein 10.9g; carbohydrates 31.2g; fiber 9.7g; cholesterol 8mg; iron 2.7mg; sodium 644mg; calcium 220mg.
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