Escarole and Bean Soup (with garlic)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4 cups canned low-sodium, fat-free chicken broth2 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. Set aside to drain.
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 and all but 1 cup of the beans (reserve some to keep whole). Bring to a boil. Turn off and puree soup using an immersion/stick blender (or you could use a standing blender or food processor). Bring back to a simmer and add remaining whole beans, escarole and chives and give a stir.
Makes 7 1-cup servings.
Bon Appetit!
Number of Servings: 7
Recipe submitted by SparkPeople user COURT623.
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 and all but 1 cup of the beans (reserve some to keep whole). Bring to a boil. Turn off and puree soup using an immersion/stick blender (or you could use a standing blender or food processor). Bring back to a simmer and add remaining whole beans, escarole and chives and give a stir.
Makes 7 1-cup servings.
Bon Appetit!
Number of Servings: 7
Recipe submitted by SparkPeople user COURT623.
Nutritional Info Amount Per Serving
- Calories: 157.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 537.0 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 7.7 g
- Protein: 11.2 g
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