Escarole & Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil 2 garlic cloves, chopped 1 pound escarole, chopped Salt 4 cups low-salt chicken broth 1 (15-ounce) can cannellini beans, drained and rinsed 1 (1-ounce) piece Parmesan Freshly ground black pepper 6 teaspoons extra-virgin olive oil Serving suggestion: crusty bread
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: 6 servings
Vegetarian if you eat dairy, due to cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user LIMEGREENTEA.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: 6 servings
Vegetarian if you eat dairy, due to cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user LIMEGREENTEA.
Nutritional Info Amount Per Serving
- Calories: 202.0
- Total Fat: 11.1 g
- Cholesterol: 3.9 mg
- Sodium: 361.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.4 g
- Protein: 7.9 g
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