Escarole and Bean Soup (with garlic)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 132.9
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 481.4 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.0 g

View full nutritional breakdown of Escarole and Bean Soup (with garlic) calories by ingredient


Introduction

This soup is so tasty. It's so simple and makes 5 1-cup servings. Perfect to warm you up on a cool day. The garlic is the best part so don't skimp. You can always skip the chives. Grated parmesan is a nice topper, too. This soup is so tasty. It's so simple and makes 5 1-cup servings. Perfect to warm you up on a cool day. The garlic is the best part so don't skimp. You can always skip the chives. Grated parmesan is a nice topper, too.
Number of Servings: 5

Ingredients

    3 cups canned low-sodium, fat-free chicken broth
    1 14oz. can of white beans (great northern or cannelini)
    1 small head of escarole, cleaned and roughly chopped
    8 garlic cloves, sliced
    1 Tbsp extra virgin olive oil
    8 chives, snipped with scissors every half-inch

Directions

In a stockpot, boil 6 cups of water (for parboiling the escarole). When it's at a rolling boil, add the escarole and submerge in the water. Leave for 2 minutes and remove, drain and cool with cold running water.

Puree two-thirds to three-quarters of the can of beans using a food processor or blender. Reserve the rest of the whole beans for later.

In a saucepan big enough to complete the soup, heat oil on low heat. Add garlic and saute until golden, about 2-3 minutes. Add stock, pureed beans, and whole beans and bring to a boil. Add escarole and chives and give a stir.

Makes 5 1-cup servings.

Bon Appetit!

Number of Servings: 5

Recipe submitted by SparkPeople user COURT623.