Escarole and Bean Soup (with garlic)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 cups canned low-sodium, fat-free chicken broth1 14oz. can of white beans (great northern or cannelini)1 small head of escarole, cleaned and roughly chopped8 garlic cloves, sliced1 Tbsp extra virgin olive oil8 chives, snipped with scissors every half-inch
In a stockpot, boil 6 cups of water (for parboiling the escarole). When it's at a rolling boil, add the escarole and submerge in the water. Leave for 2 minutes and remove, drain and cool with cold running water.
Puree two-thirds to three-quarters of the can of beans using a food processor or blender. Reserve the rest of the whole beans for later.
In a saucepan big enough to complete the soup, heat oil on low heat. Add garlic and saute until golden, about 2-3 minutes. Add stock, pureed beans, and whole beans and bring to a boil. Add escarole and chives and give a stir.
Makes 5 1-cup servings.
Bon Appetit!
Number of Servings: 5
Recipe submitted by SparkPeople user COURT623.
Puree two-thirds to three-quarters of the can of beans using a food processor or blender. Reserve the rest of the whole beans for later.
In a saucepan big enough to complete the soup, heat oil on low heat. Add garlic and saute until golden, about 2-3 minutes. Add stock, pureed beans, and whole beans and bring to a boil. Add escarole and chives and give a stir.
Makes 5 1-cup servings.
Bon Appetit!
Number of Servings: 5
Recipe submitted by SparkPeople user COURT623.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 481.4 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.9 g
- Protein: 9.0 g
Member Reviews