White Bean, Chicken Noodle, and Escarole Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Preparation time: 7 minutes Ingredients:
10 cup water |
6 cups chopped escarole (about 3/4 pound) or fresh spinach |
2 teaspoons olive oil |
2 garlic cloves, chopped |
1/2 cup water |
1/4 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
1 (19-ounce) can cannellini beans or 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 (1 ounce) grated fresh parmesan cheese |
Directions:
1. Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well.
2. Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle into individual bowls, and sprinkle with cheese.
3. NOTE: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for escarole or fresh spinach.
|
|