Directions:
- Saute onion and celery in olive oil till soft. Add garlic and saute another 5 minutes. Add broth and pepper.
- Bring to a boil and then simmer 5-10 minutes. Add beans and simmer 10 minutes.
- Remove 2 large scoops (about 2 cups) of beans from the pot and set aside.
- With a slotted spoon remove the rest of the solids from the broth and puree in food processor. Put the puree and the reserved beans back into the broth.
- Put in the escarole and simmer 10-15 minutes. Add the cheese. Stir well.
- Add the pasta and cook on low for 10-15 minutes.
- Serve with salad and a great crusty garlic bread.
- Note: you can use northern beans instead of cannelini and I like to use parmesan/romano cheese for a stronger flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.23 Kcal (554 kJ) | ||
| Calories from fat | 85.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 15% | |
|---|---|---|---|
| Cholesterol | 8mg | 3% | |
| Sodium | 1425.7mg | 59% | |
| Potassium | 362.26mg | 8% | |
| Total Carbs | 4.92g | 2% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 0.3mg | 1% | |
| Calcium | 164.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 34.41 Kcal (144 kJ) | ||
| Calories from fat | 22.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 15% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 3% | |
| Sodium | 370.99mg | 59% | |
| Potassium | 94.27mg | 8% | |
| Total Carbs | 1.28g | 2% | |
| Sugars | 0.28g | 4% | |
| Dietary Fiber | 0.27g | 4% | |
| Protein | 1.43g | 11% | |
| Vitamin C | 5.4mg | 34% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.9mg | 16% | |
* 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.
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