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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.

Source: EatingWell Magazine, October/November 2005


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.



Make Ahead Tip: Refrigerate for up to 2 days.

Nutrition Facts

1 1/2 cups
249 calories; protein 11.2g; carbohydrates 30.1g; dietary fiber 11.5g; sugars 3.8g; fat 11.7g; saturated fat 2.5g; cholesterol 4.8mg; vitamin a iu 3939.1IU; vitamin c 13.5mg; folate 135.7mcg; calcium 154.2mg; iron 1mg; magnesium 25.4mg; potassium 451.6mg; sodium 781.7mg; thiamin 0.1mg.

2 starch, 1 vegetable, 1 lean meat, 2 fat (mono) |