WHITE BEAN AND ESCAROLE SOUP

White Bean and Escarole Soup image

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