|
 |
| Escarole and Bean Soup |
| "When I was growing up, one of my favorite soup dishes was always escarole with cannellini (white kidney) beans. It's so simple to prepare, costs practically nothing, and is loaded with vitamins and fiber. A finishing touch of Colavita Novello extra virgin olive oil is a perfect complement." |
Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
2 cloves garlic, minced
1 1/2 teaspoons capers, rinsed and chopped
2 cups water
2 (15 - ounce) cans cannellini beans, drained and rinsed
1/2 teaspoon salt, or to taste
2 head escarole, washed, trimmed, chopped into large pieces
2 tablespoons COLAVITA Novello Extra Virgin Olive Oil, or as needed.
|
Preparation:
Heat olive oil in a saucepan set over medium heat. Add garlic and capers; saute 1 minute. Add water, cannellini beans and salt. Bring to a boil; boil 3 minutes. Add escarole. Reduce heat to low; simmer 15 minutes or until escarole is tender. Drizzle with Novello olive oil and serve. Makes 4 to 6 servings
Per Serving: 193 Calories (44.4% from fat); 10g Fat (1g Sat, 7g Mono, 1g Poly); 6g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 485mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 1 Fat.
|
|
|
|
