Escarole and White Bean Soup Recipe

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Ingredients:

Serving

2 (15 oz) cans cannellini beans
1 medium head escarole, sliced finely (about 6 cups when cut finely)
2 cups low sodium chicken broth
1 (28 oz) can peeled whole tomatoes
2 tsp oregano
3 tbsp olive oil
6 garlic cloves, peeled and smashed
1 -2 tsp aleppo pepper
salt and pepper

Directions:

In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.9 Kcal (711 kJ)
Calories from fat	139.37 Kcal
		% Daily Value*
Total Fat	15.49g	24%
Cholesterol	3.72mg	1%
Sodium	1584.06mg	66%
Potassium	542.38mg	12%
Total Carbs	8.31g	3%
Sugars	0.28g	1%
Dietary Fiber	0.94g	4%
Protein	7.07g	14%
Vitamin C	9.8mg	16%
Iron	0.4mg	2%
Calcium	73mg	7%

Amount Per 100 g
Calories	32.13 Kcal (135 kJ)
Calories from fat	26.36 Kcal
		% Daily Value*
Total Fat	2.93g	24%
Cholesterol	0.7mg	1%
Sodium	299.58mg	66%
Potassium	102.58mg	12%
Total Carbs	1.57g	3%
Sugars	0.05g	1%
Dietary Fiber	0.18g	4%
Protein	1.34g	14%
Vitamin C	1.9mg	16%
Iron	0.1mg	2%
Calcium	13.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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