Escarole & White Bean Soup

Name: Escarole & White Bean Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 14
Ingredients: (Note: all the veggies are rough dice/chopped - this is rustic no need for preciseness); 3 tbsp of Butter; 3 tbsp of Olive Oil; 1 Medium Head of Escarole-Core removed and chopped coarsely; 2 Medium Yellow Onions-diced; 4 Stalks of Celery (chopped); 5 Medium Carrots- rough chopped; 1 Cup of sliced Leeks; 1 Medium Zucchini sliced (about 1 and 1/2 cups); 2 cans of No Sodium Added Del Monte Diced Tomatoes (2 14.5oz Cans); 2 cans of Cannellini Beans (2 15.5 oz Cans); 4 cloves of minced Garlic; 2-3 sprigs of Fresh Thyme (or 1 tsp of dried); 1 Bay Leaf; 1/4 cup of Parsley; 2 cubes of Vegan - Vegetable Bouillion; Juice of 1 Lemon; 5-6 cups of Vegetable Broth (I used organic); 1 cup of Water; Salt and Pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 14

Ingredients

(Note: all the veggies are rough dice/chopped - this is rustic, no need for preciseness) 3 tbsp of Butter3 tbsp of Olive Oil1 Medium Head of Escarole-Core removed and chopped coarsely2 Medium Yellow Onions-diced 4 Stalks of Celery (chopped)5 Medium Carrots- rough chopped1 Cup of sliced Leeks1 Medium Zucchini sliced (about 1 and 1/2 cups) 2 cans of No Sodium Added Del Monte Diced Tomatoes (2 14.5oz Cans)2 cans of Cannellini Beans (2 15.5 oz Cans)4 cloves of minced Garlic2-3 sprigs of Fresh Thyme (or 1 tsp of dried)1 Bay Leaf1/4 cup of Parsley2 cubes of Vegan - Vegetable BouillionJuice of 1 Lemon5-6 cups of Vegetable Broth (I used organic)1 cup of WaterSalt and Pepper to taste

Directions

Prep your veggies, and pull out your biggest soup pot. On medium high heat, melt your butter and olive - add your carrots, celery, onions and leeks (add a sprinkle of salt and few grinds of pepper). Let these cook (stirring occasionally) until soft and the onion is translucent. Add your diced tomatoes (2 cans), garlic, thyme, 1/2 your parsley, and your bay leaf - stir to combine.

Add your veggie stock and water, toss in your bouillon cubes, add your escarole and combine. Add in the beans, cover and bring simmer for about 30-35 minutes, stirring occasionally. The escarole will wilt and the soup will slightly thicken with the beans. Turn heat down to low and let sit for a about 10 minutes and serve.

Serving Size: Makes about 14 servings, enough for a left over good bag my for dinner guest, 3 dinner servings and sick neighbor care package.. AND Leftovers !

Number of Servings: 14

Recipe submitted by SparkPeople user S.INTHEBIGCITY.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 186.3
Total Fat: 6.4 g
Cholesterol: 6.5 mg
Sodium: 1,090.7 mg
Total Carbs: 26.9 g
Dietary Fiber: 5.4 g
Protein: 7.5 g

More Recipes Like This

TIME0

CALS262

(60 ratings)

Penne with Tomato and Feta

A tasty pasta recipe thrown togetherSubmitted by: CHIIEDDY

CALORIES 262.3 FAT 10.2 PROTEIN 7 CARBS 36.2 FIBER 2.6

TIME25

CALS220

(48 ratings)

Skinny Pizza Margherita

We've bumped up the nutrition--and kept all the flavor--of this traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil. Submitted by: SPCOOKBOOK

CALORIES 219.9 FAT 9.7 PROTEIN 5.7 CARBS 28 FIBER 2.7

TIME0

CALS306

(21 ratings)

Zucchini Lasagna

Submitted by: BROTONH

CALORIES 305.8 FAT 12.9 PROTEIN 21.3 CARBS 39.3 FIBER 3.9

TIME90

CALS317

(123 ratings)

Low-Fat Spinach Lasagna

Great for potlucks, this lasagna is lighter than most but still cheesy and delicious. Submitted by: KARASTART