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Zuppa di Scarola (Escarole Soup)
Origin: Italian
Ingredients:

1/2 cup COLAVITA Angel Hair Pasta (capellini), broken into 1 inch pieces
1 head escarole, cut into bite-sized pieces
2 tablespoons chopped carrot
2 cups homemade or low-salt chicken broth
Salt and pepper, to taste
8 tablespoons Parmesan cheese


Preparation:

In a large pot, cook the pasta to just less than al dente, drain.  In a 2 quart sauce pan, simmer together the escarole and carrot in the chicken broth for 20 minutes. Add the pasta and simmer for 3 minutes. Season to taste with salt and pepper, stir well.  Ladle into warmed soup bowls. Pass the Parmesan cheese. Serves 4.
Per Serving: 111 Calories (29.3% from fat); 4g Fat (2g Sat, 1g Mono, trace Poly); 11g Protein; 12g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 477mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 1 Lean Meat.