White Bean, Chicken Noodle and Escarole Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe out of cooking light magazine about 4 years ago. Super fast meal for when you're too tired to spend much time cooking. I skip the step with the 10 cups of water. I normally use a prepacked container of fresh baby spinach and zap it in the micro for a few minutes. I like to have some texture and color left in my greens. Ingredients:
10 cups water |
6 cups chopped escarole or 6 cups fresh spinach (about 3/4 pound) |
2 teaspoons olive oil |
2 cloves garlic, chopped |
1/2 cup water |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon black pepper |
1 (19 ounce) can cannellini beans or 1 (19 ounce) can other white beans, drained |
1 (10 3/4 ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as campbell's healthy request) |
1/4 cup grated fresh parmesan cheese (1 ounce) |
Directions:
1. Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot.
2. Add the escarole, and reduce heat to medium.
3. Cook for 10 minutes or until tender; drain well.
4. Heat oil in pan over medium heat.
5. Add garlic; cook for 3 minutes or until lightly browned.
6. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup.
7. Bring to a boil; add cooked escarole, and cook until thoroughly heated.
8. Ladle into individual bowls, and sprinkle with cheese.
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