Escarole and White Bean Soup
- Number of Servings: 4
Ingredients
2 T olive oil2 large garlic cloves, minced2 T shallots, minced1/4 c sweet red pepper, chopped1 lb escarole, choppedSalt, to tasteFresh ground black pepper, to taste4 c stock, chicken or vegetable1 15-16 oz can white beans, drained and rinsed (Navy or cannelini)1 15 ox can fire roasted diced tomatoes (or stewed tomatoes)2 c whole grain or sourdough bread, chunksParmigiano-Reggiano (optional)
Makes 4 2-cup servings
Heat olive oil in a medium-sized pot over medium heat. Saute shallots, garlic, and red pepper until soft and fragrant. Add escarole and saute quickly until wilted. Season swith salt and pepper. Add stock and bring to boil. Add beans and tomatoes, and reduce heat to simmer. Simmer until beans are hot and cooked through. Add bread chunks and cook for another 2-3 minutes until bread is soft. (Add bread to the bowl and let stand for 2-3 minutes if all the soup won't be eaten in one meal.) Shave optional parmesan over the top and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MISTYGREENS.
Heat olive oil in a medium-sized pot over medium heat. Saute shallots, garlic, and red pepper until soft and fragrant. Add escarole and saute quickly until wilted. Season swith salt and pepper. Add stock and bring to boil. Add beans and tomatoes, and reduce heat to simmer. Simmer until beans are hot and cooked through. Add bread chunks and cook for another 2-3 minutes until bread is soft. (Add bread to the bowl and let stand for 2-3 minutes if all the soup won't be eaten in one meal.) Shave optional parmesan over the top and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MISTYGREENS.
Nutritional Info Amount Per Serving
- Calories: 261.8
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,813.5 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 13.4 g
- Protein: 11.2 g
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