Makes 4 servings; about 5 cups
The key to using cheese in low-fat cooking is to choose a full-flavored cheese such as Parmesan, which adds a burst of flavor even when used in small amounts. But don’t even think about the commercially processed stuff; buy the freshly grated cheese in plastic containers found in the supermarket’s cheese case—or better yet, buy a wedge and grate it yourself.
1 large garlic clove,
minced
1 shallot, minced
2 cups frozen chopped greens (turnip greens, mustard greens, collards, or spinach)
3 cups reduced-sodium chicken broth
1 (15-ounce) can white beans, such as cannellini, navy beans, or butter beans, drained and rinsed
1 teaspoon chopped fresh savory or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste
4 tablespoons freshly grated Parmesan cheese, for garnish
Spray a large saucepan with cooking spray. Add the garlic and shallot and cook over medium heat, stirring, until softened. Add the greens and broth. Bring to a boil. Reduce the heat, cover, and simmer until the greens are tender, about 15 minutes. Add the beans and savory and season with salt and pepper. Simmer for about 10 minutes to combine flavors. Ladle into four soup bowls and top each serving with 1 tablespoon of the Parmesan cheese.
Per serving: Calories 184, Protein 13g, Total fat 3g, Sat fat 2g, Trans fat 0g, Cholesterol 7mg, Carbohydrate 27g, Dietary fiber 6g, Sodium 188mg