Ingredients for Escarole And Bean Soup
- Olive Oil
- Garlic Cloves
- 1 large head escarole, washed and chopped (about 1 pound)
- Low Sodium Chicken Broth
- Cannellini Beans
- 1 loaf crusty Italian bread, sliced and toasted
- Red pepper flakes, to taste
- Parmesan Cheese
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How to Make Escarole And Bean Soup
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
- Add 3 minced cloves of garlic and sauté until golden brown and fragrant (about 2 minutes).
- Add 1 pound of washed and chopped escarole to the Dutch oven. Cover and cook, stirring occasionally, until the escarole wilts (about 10 minutes).
- Pour in 6 cups of chicken broth and add 2 (15-ounce) cans of rinsed and drained cannellini beans.
- Bring the soup to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
- While the soup simmers, toast slices of crusty Italian bread.
- Place toasted Italian bread slices in individual soup bowls.
- Ladle the hot soup over the bread.
- Garnish with red pepper flakes and grated Parmesan cheese to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
9g
Carbs
11g