White Bean and Escarole Soup

1. 1

   Heat the oil in a soup pot.

2. 2

   Add the onion and saute over medium heat until translucent.

3. 3

   Add the garlic and continue to saute, stirring frequently, until both are golden.

4. 4

   Add the broth and beans, turn up the heat, and bring to a rapid simmer.

5. 5

   Stir in the escarole and half of the parsley, lower the heat, cover, and simmer gently for 8 to 10 minutes, until the escarole is tender.

6. 6

   Stir in additional water as needed.

7. 7

   The soup should be dense, but not overly so.

8. 8

   Return to a simmer.

9. 9

   Stir in the remaining parsley, season with salt and pepper, and serve.

10. 10

    For a simple, light meal, serve with fresh bread and one of the Recipe Not Required mixed greens salads (page 192).

11. 11

    For a heartier meal, serve with Zucchini and Polenta Marinara (page 200) and a platter of raw vegetables and olives.

12. 12

    See the menu with Pasta Puttanesca (page 133).

13. 13

    Calories: 183

14. 14

    Total Fat: 5g

15. 15

    Protein: 6.5g

16. 16

    Carbohydrates: 26g

17. 17

    Fiber: 7g

18. 18

    Sodium: 460mg

* Per serving · 4 servings · Values may vary.

No additional tips available.