Escarole and White Bean Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.1
  • Total Fat: 0.5 g
  • Cholesterol: 31.2 mg
  • Sodium: 1,916.6 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 14.5 g

View full nutritional breakdown of Escarole and White Bean Soup calories by ingredient


Introduction

I love this soup for lunch. I love this soup for lunch.
Number of Servings: 6

Ingredients

    10 cups Fat Free Chicken Broth
    5 cups Escarole, washed, drained and coarsely chopped
    1 can Great Northern Beans (15.8 oz), drained
    2 large carrots, chopped
    2 boneless, skinless chicken breasts, cooked and coarsely chopped
    1 Parmesan Rind
    Salt and Pepper to taste

Directions

In a large pot add the chicken broth, carrots and parmesan rind and bring to a gentle boil. Add the escarole to the pot in batchs, adding more each time the escorale wilts. Reduce heat to low and cook approximately 10 minutes until the carrots are cooked. Add the chopped chicken and the white beans and then add salt and pepper to taste. Cook approximately 10 more minutes and then remove the parmesan rind before serving.

Serving Size: makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MALEVY.