Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté, stirring frequently, until both are golden.
- Add the broth and beans, turn up the heat, and bring to a rapid simmer. Stir in the escarole and half of the parsley, lower the heat, cover, and simmer gently for 8 to 10 minutes, until the escarole is tender.
- Stir in additional water as needed. The soup should be dense, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, and serve.
- menu suggestions
- For a simple, light meal, serve with fresh bread and one of the Recipe Not Required mixed greens salads (page 192).
- For a heartier meal, serve with Zucchini and Polenta Marinara (page 200) and a platter of raw vegetables and olives.
- See the menu with Pasta Puttanesca (page 133).
- nutrition information
- Calories: 183
- Total Fat: 5g
- Protein: 6.5g
- Carbohydrates: 26g
- Fiber: 7g
- Sodium: 460mg
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