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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 85.3
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,347.6 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Escarole and White Bean soup calories by ingredient
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Escarole and White Bean soup

Submitted by: HAPPYLEIGH1

Introduction

Crisp and light but still satisfying, this soup is excellent as a cold-weather starter or a warm weather meal. Serve with a yummy piece of toasted bread like focaccia or naan! Crisp and light but still satisfying, this soup is excellent as a cold-weather starter or a warm weather meal. Serve with a yummy piece of toasted bread like focaccia or naan!
Number of Servings: 10

Ingredients

    1 Head of escarole, shredded or torn
    3 Medium Carrots, sliced into medallions
    1 Small onion, quartered and sliced (I prefer red onion...)
    3-5 Stalks of celery, chopped into pieces
    2 Cloves of garlic, chopped rough
    15-20 Grape tomatoes, halved and seeded
    16 oz. Cannellini beans (2 cans with liquid of 1 can reserved)
    16 oz. Organic or homemade vegetable stock
    16 oz. water
    2 tbsp. olive oil
    1 Meyer lemon, juiced
    1 tsp each Dried rosemary, basil, oregano and savory
    salt and pepper to taste

Directions

1. Add olive oil to a saute pan on medium heat.
2. Saute onion, garlic and carrots until onions become slightly soft. Add celery and continue cooking until mixture is all about half cooked.
3. Add 1/2 cup of vegetable stock. Allow stock to reduce a little and then begin to add the escarole in sections, coating the leaves and allowing it to wilt some.
4. After all the escarole is wilted, add tomatoes.
5. Add 1/2 cup of vegetable stock and lemon juice. Turn down heat to low and simmer for 3-5 minutes.
6. While saute is simmering, add 12 oz. of water and the rest of the vegetable stock to a stock pot along with both cans of cannellini and the reserve bean liquid.
7. Add in dried herbs, a dash of salt and liberal amounts of pepper (to taste).
8. Heat mixture on medium low and then slowly add in the vegetable saute.
9. Simmer soup on low for 45 minutes, adding water and spice as needed.

Serve hot, with a side of naan or crusty bread for dipping.
May keep for 2-3 days and is even better reheated!

Serving Size: makes 10-12 8 oz. servings

Number of Servings: 10

Recipe submitted by SparkPeople user HAPPYLEIGH1.






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