Escarole & Bean Soup


3.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.0
  • Total Fat: 11.1 g
  • Cholesterol: 3.9 mg
  • Sodium: 361.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.9 g

View full nutritional breakdown of Escarole & Bean Soup calories by ingredient



Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    2 garlic cloves, chopped
    1 pound escarole, chopped
    Salt
    4 cups low-salt chicken broth
    1 (15-ounce) can cannellini beans, drained and rinsed
    1 (1-ounce) piece Parmesan
    Freshly ground black pepper
    6 teaspoons extra-virgin olive oil

    Serving suggestion: crusty bread


Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.



Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: 6 servings

Vegetarian if you eat dairy, due to cheese.


Number of Servings: 6

Recipe submitted by SparkPeople user LIMEGREENTEA.

Member Ratings For This Recipe


  •  no profile photo

    O.K.
    I felt like this was fairly healthy, but the greens I used were somewhat bitter. I will use up the greens I have to make this again, but I probably won't buy escarole again. - 4/19/10


  • no profile photo

    Incredible!
    this is one of my favorite soups my mom always makes it for me! thanks for putting it on the site so I can use it in my meal planner - 2/22/10


  • no profile photo

    Very Good
    Easy to make, quick and fairly tasty. - 12/24/07