Escarole and Bean Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 5 grams
- Protein
- 7 grams
- Total: 22 min
- Prep: 12 min
- Cook: 10 min
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Directions
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each.