Tomato And Escarole Soup With White Beans Recipe

Name: Tomato And Escarole Soup With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 small yellow onion, chopped; 4 garlic cloves, minced; 2 (14 1/2 ounce) cans low-sodium low-fat vegetable broth; 1 small carrot, diced; 1 (14 1/2 ounce) can tomatoes with juice, diced; 1/4 cup reduced-sodium ham, diced; 3/4 3/4 cup angel hair pasta or 3/4 cup pastina; 1/2 teaspoon crushed red pepper flakes (rub between fingers to waken flavor); 1/4 teaspoon fresh ground black pepper; 1/2 cup water; 1 (15 ounce) can white kidney beans, rinshed and drained; 4 cups escarole, roughly chopped (Other choices ( dandelion greens, mustard greens or spinach); 1/2 cup grated parmesan cheese

Servings: persons

1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
4 garlic cloves, minced
2 (14 1/2 ounce) cans low-sodium low-fat vegetable broth
1 small carrot, diced
1 (14 1/2 ounce) can tomatoes with juice, diced
1/4 cup reduced-sodium ham, diced
3/4 3/4 cup angel hair pasta or 3/4 cup pastina
1/2 teaspoon crushed red pepper flakes (rub between fingers to waken flavor)
1/4 teaspoon fresh ground black pepper
1/2 cup water
1 (15 ounce) can white kidney beans, rinshed and drained
4 cups escarole, roughly chopped (Other choices ( dandelion greens, mustard greens or spinach)
1/2 cup grated parmesan cheese

1
["In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to ""dance"".", "To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.", "Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!"]

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 small yellow onion, chopped, 4 garlic cloves, minced, 2 (14 1/2 ounce) cans low-sodium low-fat vegetable broth, and more.

Yes, Tomato And Escarole Soup With White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato And Escarole Soup With White Beans

How did you like this recipe?

Frequently Asked Questions