Escarole Soup with Ginger and Cilantro

Adjust the curry paste, depending on your heat preference.

Yield: 4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon cilantro)

Ingredients

• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2  cup  chopped carrot
• 2  ounces  uncooked spaghetti, broken into thirds
• 2  cups  coarsely chopped escarole
• 1  pound  skinless, boneless chicken breasts, cut into (1/2-inch) pieces
• 2  teaspoons  bottled minced fresh ginger
• 1/2  teaspoon  red curry paste or crushed red pepper flakes
• 1/4  cup  chopped fresh cilantro

Preparation

Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally. Stir in escarole and chicken; cook for 3 minutes or until chicken is done.

Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.

Nutritional Information

Calories:

207 (8% from fat)

Fat:

1.8g (sat 0.4g,mono 0.4g,poly 0.5g)

Protein:

31.1g

Carbohydrate:

14.2g

Fiber:

1.7g

Cholesterol:

66mg

Iron:

1.7mg

Sodium:

465mg

Calcium:

35mg