Escarole & White Bean Soup

Escarole & White Bean Soup
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 6.4 g
  • Cholesterol: 6.5 mg
  • Sodium: 1,090.7 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.5 g

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

In trying to save money and eat healthier, experts and cooks alike recommend having a "no meat" meal at least once a week, so I've been on the hunt for satisfying no-meat inspirations to satisfy my poulty loving husband and my own meat lover's soul. This soup was a last minute one pot wonder inspired by a recipe I saw a few years ago for a post thanksgiving veg out in Bon Appetit (http://www.bonappetit.com/recipes/2009/02
/kale_and_white_bean_stew) here is my interpretation of the recipe to get a similar feel. This soup is packed with nutrition and also will satisfy any meat lover for a no-meat weeknight meal !
In trying to save money and eat healthier, experts and cooks alike recommend having a "no meat" meal at least once a week, so I've been on the hunt for satisfying no-meat inspirations to satisfy my poulty loving husband and my own meat lover's soul. This soup was a last minute one pot wonder inspired by a recipe I saw a few years ago for a post thanksgiving veg out in Bon Appetit (http://www.bonappetit.com/recipes/2009/02
/kale_and_white_bean_stew) here is my interpretation of the recipe to get a similar feel. This soup is packed with nutrition and also will satisfy any meat lover for a no-meat weeknight meal !

Number of Servings: 14

Ingredients

    (Note: all the veggies are rough dice/chopped - this is rustic, no need for preciseness)
    3 tbsp of Butter
    3 tbsp of Olive Oil
    1 Medium Head of Escarole-Core removed and chopped coarsely
    2 Medium Yellow Onions-diced
    4 Stalks of Celery (chopped)
    5 Medium Carrots- rough chopped
    1 Cup of sliced Leeks
    1 Medium Zucchini sliced (about 1 and 1/2 cups)
    2 cans of No Sodium Added Del Monte Diced Tomatoes (2 14.5oz Cans)
    2 cans of Cannellini Beans (2 15.5 oz Cans)
    4 cloves of minced Garlic
    2-3 sprigs of Fresh Thyme (or 1 tsp of dried)
    1 Bay Leaf
    1/4 cup of Parsley
    2 cubes of Vegan - Vegetable Bouillion
    Juice of 1 Lemon
    5-6 cups of Vegetable Broth (I used organic)
    1 cup of Water
    Salt and Pepper to taste

Tips

I served this in deep bowls, topped with a large italian bread crouton, with 1/4 cup of shredded Parmesan cheese - broiled briefly to melt the cheese (similar to a French Onion Soup). It was a great !


Directions

Prep your veggies, and pull out your biggest soup pot. On medium high heat, melt your butter and olive - add your carrots, celery, onions and leeks (add a sprinkle of salt and few grinds of pepper). Let these cook (stirring occasionally) until soft and the onion is translucent. Add your diced tomatoes (2 cans), garlic, thyme, 1/2 your parsley, and your bay leaf - stir to combine.

Add your veggie stock and water, toss in your bouillon cubes, add your escarole and combine. Add in the beans, cover and bring simmer for about 30-35 minutes, stirring occasionally. The escarole will wilt and the soup will slightly thicken with the beans. Turn heat down to low and let sit for a about 10 minutes and serve.



Serving Size: Makes about 14 servings, enough for a left over good bag my for dinner guest, 3 dinner servings and sick neighbor care package.. AND Leftovers !

Number of Servings: 14

Recipe submitted by SparkPeople user S.INTHEBIGCITY.

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