Escarole And Spinach Soup

2 tablespoons olive oil

1 cup chopped onion

1 large carrot, peeled and chopped

3 garlic cloves, minced

Kosher salt and freshly ground pepper to taste

4 cups roughly chopped escarole, rinsed and excess water shaken off

4 cups less-sodium chicken or vegetable broth

1 (15-ounce) cans cannellini beans, rinsed and drained (optional)

1 (15-ounce) can diced tomatoes

10 ounces baby spinach leaves, roughly chopped

Freshly grated Parmesan cheese to serve (optional)

Heat the oil in a heavy, large pot or Dutch oven at medium-low heat. Add the onion, carrot and garlic, season with salt and pepper, and sauté until the onion is tender and golden brown, about 8 minutes.

Turn the heat to medium-high, add the escarole, and cook, stirring occasionally for 4 minutes, until the escarole is wilted. Add the broth, beans (if using) and tomatoes, and bring to a simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.

Add the spinach and stir until the spinach is wilted, about 2 minutes. Adjust the seasonings. Ladle the soup into bowls, sprinkle with the Parmesan cheese if desired, and serve hot.

Serves 8 to 10

Nutrition information per serving: 109 calories; 29 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 306 mg sodium; 15 g carbohydrate; 5 g fiber; 3 g sugar; 6 g protein.

Katie Workman