Escarole and White Bean Soup
ingredients
2 tsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large carrot, peeled and diced
1 celery stalk, diced
1 Tbsp. flour
4 cups low-fat, reduced-sodium chicken broth
1 (14.5-oz.) can diced tomatoes, undrained
1 (15-oz.) can cannellini or other white beans, drained and rinsed
1 tsp. dried oregano
1/2 tsp. dried rosemary
2 cups washed and chopped escarole
Salt and pepper to taste
preparation
8 servings
Serving size: 1 cup
Preparation time: 10 minutes
Cooking time: 45 minutes
1. In a large saucepot, heat the olive oil over medium-high heat. Add the onion, garlic, carrot, and celery and sauté for 6 minutes. Add in the flour and cook for 2 minutes. Add in the broth, tomatoes, beans, oregano, and rosemary and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
2. Add in the escarole and cook for 5 minutes until the escarole wilts. Season with salt and pepper.
nutrition
Nutrition facts
Starch exchanges 0.5
Vegetable exchanges 1
Amount per serving
Calories 85
Calories from Fat 15
Total Fat 1.5 g
Saturated Fat 0.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 395 mg (without added salt)
Total Carbohydrate 14 g
Dietary Fiber 4 g
Sugars 3 g
Protein 5 g
Comments
Escarole and White bean soup
I made this the other night and it's absolutely delicious! By mistake, I put tomatoes with jalapenos in it instead of regular tomatoes and it added a little zing. And I couldn't find escarole so I used spinach instead and I don't think it made a lot of difference.
I will definitely make this one again!
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