Escarole Soup with Ginger and Cilantro

Ingredients

• 2 teaspoons bottled ginger fresh minced
• 0.5 cup carrots chopped
• 2 cups endive coarsely chopped
• 28 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon pepper flakes red crushed
• 1 pound chicken breasts boneless skinless cut into 1/2-inch pieces
• 2 ounces pasta like spaghetti uncooked

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Bring broth to a boil in a 3-quart saucepan.
2. 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.
3. Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.