White Bean and Escarole Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 tablespoon olive oil * 1 cup chopped onion * 1 large carrot, cut into small dice * 5 large garlic cloves, peeled, flattened * 3 cups (packed) 1-inch pieces escarole (about 1/2 large head) * 4 cups (or more) canned vegetable broth or low-salt chicken broth * 3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained * 1 14 1/2- to 16-ounce can diced tomatoes, drained * * 2 tablespoons freshly grated Parmesan cheese
Makes 4 servings
* Heat oil in heavy large Dutch over medium-low heat. * Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes.
*Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired.
* Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user AQUIETSEASON.
* Heat oil in heavy large Dutch over medium-low heat. * Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes.
*Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired.
* Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user AQUIETSEASON.
Nutritional Info Amount Per Serving
- Calories: 291.2
- Total Fat: 5.5 g
- Cholesterol: 1.0 mg
- Sodium: 1,612.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 15.1 g
- Protein: 15.4 g
Member Reviews