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| Escarole and White Bean Soup |
When making homemade soup is this easy and satisfying, why bother with the can?
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Origin: Italian
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Ingredients:
4 cups low-salt chicken broth
1 (15-ounce) cannellini beans, drained and rinsed
Kosher and freshly ground pepper, to taste
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 large clove garlic, minced
2 cups escarole, tightly packed
Italian style seasoned bread crumbs, optional
Additional COLAVITA Extra Virgin Olive Oil or Basilio Oil for drizzling, optional
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Preparation:
Bring the broth, beans, salt and pepper to a simmer in a 2 quart saucepan set over medium heat. In a skillet, heat the olive oil and garlic, add the escarole; cook until the escarole is wilted, about 1 to 2 minutes. Stir into soup. Ladle soup into warmed soup bowls, top with breadcrumbs and a drizzle of oil, if desired.
Per Serving: 244 Calories (29.6% from fat); 10g Fat (1g Sat, 5g Mono, 1g Poly); 22g Protein; 30g Carbohydrate; 10g Dietary Fiber, 0mg Cholesterol; 287mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Fat.
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