Escarole and White Bean Soup
Ingredients
- 2 tablespoons of olive oil
- 6 garlic cloves, minced
- 4 stalks of celery, chopped
- 2 shallots, chopped
- 1 large head of escarole, roughly chopped
- 4 cups of vegetable stock
- 2 cups of water
- 3 cups of cooked white beans or 2-16 ounce cans
- 6 stems of thyme, stems removed
- Salt
For Serving
- Grated parmesan
- Fresh ground pepper
- Juice of 1 lemon for serving
- Crushed red pepper flakes
- Thyme leaves
- Toasted whole wheat bread
Directions
- In a large pot, heat olive oil over medium heat. Add shallots and celery and sauté until soft, about 3 minutes.
- Add garlic and a pinch of salt. Cook for an additional 2 minutes.
- Add escarole and sauté until wilted, about 2 minutes.
- Add vegetable stock, water, beans and thyme. Cover and simmer for 8 minutes. Season with salt to taste.
- Ladle soup into bowls and garnish with a generous amount of grated parmesan, fresh ground pepper, lemon juice, crushed red pepper flakes, thyme leaves, and toasted whole wheat bread. Enjoy!
Courtesy of:
Jacqueline Reed
Nutrition Facts
Serving Size: 1 cup
Servings Per Recipe: 12
Amount Per Serving
Calories: 61
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 273mg
Total Carbohydrate: 7.5g
Dietary Fiber: 2.9g
Total Sugar: 1g
Protein 2.3g
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Vitamin D 0mcg
Calcium 37mg
Iron 1mg
Potassium 110mg