Escarole, Three Bean, and Roasted Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Roasted garlic mashed with a portion of white beans thickens the soup. As the garlic roasts, its flavor mellows into a delicate, slightly sweet taste. Ingredients:
1 whole garlic head |
1 (15.5-ounce) can great northern beans, rinsed, drained, and divided |
1/2 teaspoon chopped fresh sage |
1 tablespoon olive oil |
8 cups chopped escarole (about 1 pound) |
4 cups fat-free, less-sodium chicken broth |
2 cups basic marinara |
1 teaspoon freshly ground black pepper |
1 (15-ounce) can kidney beans, rinsed and drained |
1 (15-ounce) can pink beans, rinsed and drained |
6 tablespoons grated fresh parmesan cheese |
sage sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.
3. Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.
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