White Bean and Escarole Soup with Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Easy to make and satisfying. Ingredients:
1 tablespoons olive oil |
1 cup chopped onion |
1 large carrot, cut into small dice |
5 large garlic cloves, peeled, flattened |
3 cups (packed) 1-inch pieces escarole (about 1/2 large head) |
4 cups (or more) canned vegetable broth or low-salt chicken broth |
3 1/4 cups cooked great northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained |
1 14 1/2- to 16-ounce can diced tomatoes, drained |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
2. Lade soup into bowls. Sprinkle with Parmesan cheese and serve.
3. Per serving: calories, 288; total fat, 6g; saturated fat, 1g; cholesterol, 2mg. Nutritional analysis provided by Bon Appétit
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