2 Servings
This is the simplest soup you can make. Use vegetable broth if you want a vegetarian version. You can add leftover pasta, rice, cooked vegetables, or tofu. Use the rest of the escarole for a salad another day.
Ingredients:
1/2 head escarole
2 cups reduced sodium chicken broth
Freshly ground pepper to taste
2 tsp grated Parmesan cheese (optional)
Mix together the chicken, celery and Tofu Mayonnaise. Stir to combine. Toast the bread if you like. Make a sandwich with the lettuce and chicken salad.
Instructions:
1. In a medium saucepan, bring the chicken broth to a boil.
2. Meanwhile, wash the escarole and shake dry. Coarsely chop the escarole and stir it into the chicken broth.
3. Remove from the heat. Season with freshly ground black pepper. Serve in soup bowls garnished with grated Parmesan cheese, if you like.
Nutritional Information:
Per serving:
52 calories
0 g total fat (0 g sat)
0 mg cholesterol
4 g carbohydrate
8 g protein
4 g fiber
198 mg sodium
This is the simplest soup you can make. Use vegetable broth if you want a vegetarian version. You can add leftover pasta, rice, cooked vegetables, or tofu. Use the rest of the escarole for a salad another day.
Ingredients:
1/2 head escarole
2 cups reduced sodium chicken broth
Freshly ground pepper to taste
2 tsp grated Parmesan cheese (optional)
Mix together the chicken, celery and Tofu Mayonnaise. Stir to combine. Toast the bread if you like. Make a sandwich with the lettuce and chicken salad.
Instructions:
1. In a medium saucepan, bring the chicken broth to a boil.
2. Meanwhile, wash the escarole and shake dry. Coarsely chop the escarole and stir it into the chicken broth.
3. Remove from the heat. Season with freshly ground black pepper. Serve in soup bowls garnished with grated Parmesan cheese, if you like.
Nutritional Information:
Per serving:
52 calories
0 g total fat (0 g sat)
0 mg cholesterol
4 g carbohydrate
8 g protein
4 g fiber
198 mg sodium
