Escarole and White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 cups Fat Free Chicken Broth5 cups Escarole, washed, drained and coarsely chopped1 can Great Northern Beans (15.8 oz), drained2 large carrots, chopped2 boneless, skinless chicken breasts, cooked and coarsely chopped1 Parmesan RindSalt and Pepper to taste
In a large pot add the chicken broth, carrots and parmesan rind and bring to a gentle boil. Add the escarole to the pot in batchs, adding more each time the escorale wilts. Reduce heat to low and cook approximately 10 minutes until the carrots are cooked. Add the chopped chicken and the white beans and then add salt and pepper to taste. Cook approximately 10 more minutes and then remove the parmesan rind before serving.
Serving Size: makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MALEVY.
Serving Size: makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MALEVY.
Nutritional Info Amount Per Serving
- Calories: 123.1
- Total Fat: 0.5 g
- Cholesterol: 31.2 mg
- Sodium: 1,916.6 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 4.2 g
- Protein: 14.5 g
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