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.