Escarole and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T Olive Oil4 Cloves Garlic, chopped1 head Escarole, washed and coarsely chopped28 oz of Chicken Broth1 (15 ounce) can Cannellini Beans, drained4 small slices Italian bread, toasted2 Ounces of Parmesan cheese*red pepper flakes, optional
Heat oil in large pot/Dutch oven. Add garlic and saute until golden. Add washed escarole and cover. Stir occasionally until the greens are wilted, about 10 minutes. Add broth and beans. Stir and heat through.
Place a slice of toasted bread in the bottom of a soup bowl; ladle soup over the bread.
Sprinkle with cheese and red pepper flakes if you like.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VAVAVIOLINA.
Place a slice of toasted bread in the bottom of a soup bowl; ladle soup over the bread.
Sprinkle with cheese and red pepper flakes if you like.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VAVAVIOLINA.
Nutritional Info Amount Per Serving
- Calories: 276.7
- Total Fat: 9.9 g
- Cholesterol: 11.8 mg
- Sodium: 1,680.2 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 5.5 g
- Protein: 21.6 g
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