Directions:
- In a 2-qt saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water and bring to a boil;.
- Add the zucchini, dill, and poultry seasoning and return to a boil. Reduce heat and simmer, uncovered, 5 minutes. Add the escarole through the salt. Simmer, uncovered, 5 minutes longer. Sprinkle with the scallion to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.17 Kcal (357 kJ) | ||
| Calories from fat | 31.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 947.97mg | 39% | |
| Potassium | 843.45mg | 18% | |
| Total Carbs | 9.64g | 3% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 56mg | 93% | |
| Iron | 1.3mg | 7% | |
| Calcium | 68.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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