White Bean and escarole soup

Name: White Bean and escarole soup Recipe
Yield: 6
Ingredients: 1 tbs. olive oil; 2 c. onion; 2 bay leaves; 5 stalks of celery minced; 5 medium carrots diced; salt to taste; 4 c. vegetable stock; 4 c. white beans (cooked or canned); 6 cloves garlic minced; 1/4 c. parmesan cheese freshly grated; 1 bunch escarole (or other green if unavailable); Optional: balsamic reduction nutmeg or parsley on top

Number of Servings: 6

Ingredients

1 tbs. olive oil2 c. onion2 bay leaves5 stalks of celery, minced5 medium carrots, dicedsalt to taste4 c. vegetable stock4 c. white beans (cooked or canned)6 cloves garlic, minced1/4 c. parmesan cheese, freshly grated1 bunch escarole (or other green if unavailable)Optional: balsamic reduction, nutmeg or parsley on top

Directions

Heat olive oil in skillet. Add carrots, onion, celery, some salt and bay leaves. Cook at a low heat for about ten minutes. Add vegetable broth, bring to a boil and then let simmer for about ten minutes covered. Add beans and garlic. Puree. Add escarole, torn into 1 in pieces. Allow to cook down (about 10 minutes) add cheese and remaining salt and pepper to taste

Number of Servings: 6

Recipe submitted by SparkPeople user LMBARRY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 346.9
Total Fat: 5.0 g
Cholesterol: 3.6 mg
Sodium: 809.1 mg
Total Carbs: 60.2 g
Dietary Fiber: 14.5 g
Protein: 19.1 g

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