Mediterranean white bean soup with escarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp Leeks, 1 cup, sliced Beans, navy, 1.5 cup, canned or pre-cooked Crushed Tomatoes, (14.5 oz can) *powder veeggi broth, 1 TB Oregano, ground, .25 tsp Thyme, ground, .25 tsp Basil, fresh, 2 tbsp Salt, 0.5 tsp Escarole, 8 cup or 0.5 lb *Balsamic Vinegar, 1 tbspAdditional basil for garnish
In a large soup pot, heat oil and saute leeks for 1 minute, stirring frequently. Add the beans, tomatoes, 2 c boiling water, stock powder, herbs, and salt and bring to a boil over high heat.
While the soup is coming to a boil, stack the escarole leaves and coarsely chop them. Once soup is boiling, stir in the escarole. Cook over medium heat, uncovered, stirring occasionally, until the escarole is tender, 8 to 10 minutes. Season to taste with the balsamic vinegar and pepper. Stir in any basil for garnish just before serving.
*Personal note: I prepare my navy beans in a pressure cooker beforehand. Here's my recipe for that: 1 lb navy beans, 1 onion, quartered, 2 bay leaves. Bring to high pressure and cook for 4 minutes. I use the excess water from this pressure cooking as the 2 c water in this recipe, which makes it a more robust and flavorful soup.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHIX96.
While the soup is coming to a boil, stack the escarole leaves and coarsely chop them. Once soup is boiling, stir in the escarole. Cook over medium heat, uncovered, stirring occasionally, until the escarole is tender, 8 to 10 minutes. Season to taste with the balsamic vinegar and pepper. Stir in any basil for garnish just before serving.
*Personal note: I prepare my navy beans in a pressure cooker beforehand. Here's my recipe for that: 1 lb navy beans, 1 onion, quartered, 2 bay leaves. Bring to high pressure and cook for 4 minutes. I use the excess water from this pressure cooking as the 2 c water in this recipe, which makes it a more robust and flavorful soup.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHIX96.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 920.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 12.4 g
- Protein: 8.6 g
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