escarole and bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Olive Oil, 1 tbsp Carrots, raw, 1 large (7-1/4" to 8-1/2" long) Onions, raw, 1 chopped escarole, 4 cup (remove) Beans, Bush’s Best, Large Butter Beans, 2 cup *Progresso Cannellini Beans, 8 serving Kirkland Organic Chicken Broth, 8 cup Celery, raw, 1 cup, diced *Hunts Tomato Paste, 5 serving Sprig of rosemarysprig of tymebay leafand 2 fresh basil leafssalt and pepper to taste.
Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot, celery and pancetta and sauté until onion is golden and tender, about 7 minutes. Turn off heat and puree with a hand blender. Add chicken broth, can of tomato paste, and herbs and bring to a simmer. Rinse beans and add to pot. Meanwhile, cut prewashed escarole into bite size pieces and add to pot. cook until tender.
Lade soup into bowls. Sprinkle with Parmesan cheese and serve.
Serving Size: 6 equal servings
Lade soup into bowls. Sprinkle with Parmesan cheese and serve.
Serving Size: 6 equal servings
Nutritional Info Amount Per Serving
- Calories: 179.9
- Total Fat: 1.5 g
- Cholesterol: 1.7 mg
- Sodium: 830.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 9.0 g
- Protein: 11.6 g
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