V8 ESCAROLE AND WHITE BEAN SOUP

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V8 Escarole and White Bean Soup image

Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!

Provided by januarybride

Categories     Clear Soup

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups water
1 (19 ounce) can cannellini beans, drained
2 chicken bouillon cubes
1 cup vegetable juice
1 cup chopped onion
1 cup chopped carrot
2 tablespoons chopped garlic
1/2 teaspoon italian seasoning
4 cups chopped escarole
1/2 cup parmesan cheese

Steps:

  • In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
  • Add escarole and cool 3 minutes, or until wilted.
  • Stir in cheese and serve.
  • Garnish with fresh parsley and/or additional Parmesan cheese.

Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1

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