Lemon-Zested White Bean and Escarole Soup

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ingredients

1 Tbsp. extra virgin olive oil
3/4 cup thinly sliced white onion
2 cups firmly packed shredded escarole
1 large garlic clove, minced
4 cups natural fat-free chicken broth
1 (15.5-oz.) can organic cannellini or other white beans, drained
2 tsp. lemon zest (grated peel), or to taste
1/8 tsp. hot pepper sauce, or to taste

preparation

Serves 4
Serving size: 1 1/2 cup

1. Heat the oil in a large saucepan over medium heat. Sauté the onion for 3 minutes. Add the escarole and garlic and sauté 2 minutes.
2. Add the broth and beans. Increase the heat to high and bring just to a boil. Remove from the heat and add lemon zest and hot pepper sauce to taste. Garnish with additional lemon zest, if desired.

nutrition

Nutrition Facts
Carbohydrate Exchanges 0.5
Lean Meat Exchanges 1
Amount per serving
Calories 130
Calories From Fat 37
Total Fat 4 g (Saturated Fat 1 g)
Cholesterol 0 mg
Sodium 410 mg
Carbohydrate 14 g
(Dietary Fiber 4 g, Sugars 2 g)
Protein 9 g