Ingredients for V8 Escarole And White Bean Soup
- Water
- Cannellini Beans
- Chicken Bouillon Cubes
- Vegetable Juice
- Onion
- Carrot
- Garlic
- Italian Seasoning
- 1 bunch escarole (about 8 ounces), chopped
- Parmesan Cheese
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How to Make V8 Escarole And White Bean Soup
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté for 5 minutes until softened.
- Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can cannellini beans (rinsed and drained), 4 cups V8® vegetable juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add 1 bunch escarole, chopped (about 8 ounces), and simmer for 3 minutes, or until wilted.
- (Optional) Stir in 1/4 cup grated Parmesan cheese.
- Serve hot, garnished with fresh parsley and/or additional Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
24g
Fat
12g
Carbs
15g
