Escarole and White Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Head of escarole, shredded or torn3 Medium Carrots, sliced into medallions1 Small onion, quartered and sliced (I prefer red onion...)3-5 Stalks of celery, chopped into pieces2 Cloves of garlic, chopped rough15-20 Grape tomatoes, halved and seeded16 oz. Cannellini beans (2 cans with liquid of 1 can reserved)16 oz. Organic or homemade vegetable stock16 oz. water 2 tbsp. olive oil1 Meyer lemon, juiced 1 tsp each Dried rosemary, basil, oregano and savorysalt and pepper to taste
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.
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.
Nutritional Info 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
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