Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 30 min
Prep Time: 10 min | Cook Time: 20 min
This soup is brothier than traditional bean soups. If you prefer a thicker soup, remove and puree one cup of the beans before you add the escarole.
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
229 |
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Total Fat 0.7g |
1% |
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Sodium 51mg |
2% |
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
229 |
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% Daily Value* |
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Total Fat 0.7g |
1% |
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Saturated Fat 0.2g |
1% |
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Sodium 51mg |
2% |
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Total Carbohydrate 43.0g |
14% |
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Protein 15.0g |
21% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 2 (15 oz.) cans cannellini beans
- 3 cups reduced-sodium chicken broth
- 1 cup water
- 4 cups chopped escarole
Step by Step:
- In a large Dutch oven or stockpot sprayed with vegetable cooking spray, cook onion over medium-high heat until soften, about 3 minutes.
- Add garlic and cook 30 seconds.
- Add beans, broth, and water and bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in escarole and cook 5 minutes. Serve immediately.
