Escarole & White Bean Soup (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Escarole & White Bean Soup

http://www.eatingwell.com/recipes/escarole_white_bean_soup.html

From EatingWell:  October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Don't be afraid of escarole, which looks like slightly frilly romaine lettuce, because it cooks down into a sweet and tender green. If you can't find it, substitute a 10-ounce bag of spinach. Make It a Meal: Warm crusty bread and a green salad make an excellent accompaniment.

6 servings, 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.

Nutrition

Per serving : 281 Calories; 13 g Fat; 3 g Sat; 8 g Mono; 5 mg Cholesterol; 38 g Carbohydrates; 14 g Protein; 12 g Fiber; 759 mg Sodium; 908 mg Potassium

Exchanges: 2 starch, 1 vegetable, 1 very lean meat, 2 fat (mono)

Tips & Notes