Recipes

Escarole and White Bean Soup

  • Yield: Serves 10
  • Prep Time: 15 minutes
  • Cooking Time: 35 minutes
Escarole and White Bean Soup

Ingredients

  • 1 tbsp. olive oil
  • 1 large onion, finely chopped
  • 3 medium carrots, peeled and thinly sliced
  • 2 celery stalks, finely chopped
  • 1 tbsp. minced garlic
  • 2 tsp. Italian seasoning
  • 1 (14.5-oz.) can petite diced tomatoes, drained
  • 6 cups vegetable broth or chicken broth
  • 1 tbsp. fresh lemon juice
  • 2 (15.5-oz.) cans cannellini beans, rinsed and drained
  • 1 head of escarole, trimmed, coarsely chopped
  • Shredded Asiago (optional)

Instructions

  1. In a large pot heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 8 minutes or until vegetables soften. Add garlic and seasoning; cook 1 to 2 minutes.
  2. Add tomatoes, broth and lemon juice; bring to boiling. Reduce heat; simmer 15 to 20 minutes, stirring occasionally. Stir in beans; cook 2 minutes. Gradually add escarole; cook and stir 3 minutes or until just wilted.
  3. Ladle soup into bowls, top with Asiago (if desired), and serve.

Per serving: 130 calories, 2g fat, 0g saturated fat, 0mg cholesterol, 660mg sodium, 23g carbohydrate, 6g fiber, 5g protein

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