WHITE BEAN AND ESCAROLE SOUP

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White Bean and Escarole Soup image

Categories     Bread     Bean     Low Sodium     Raw     Escarole     Simmer

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 medium onion, quartered and thinly sliced
2 to 3 garlic cloves, minced
One 32-ounce carton low-sodium vegetable broth
Two 16-ounce cans cannellini beans, drained and rinsed
1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
1/2 cup chopped fresh parsley
Salt and freshly ground pepper to taste

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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