Escarole & White Bean Soup
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
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.
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.