White bean escarole soup
Nutrition Facts
Serving Size 8 ounces
Calories 203
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 4 g | |
| Sodium | 603 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 10 g | |
| Protein | 10 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This hearty vegetarian soup is packed with cannellini beans, sun-dried tomatoes and escarole.
Ingredients
(Serves 4)- 2 teaspoons olive oil
- 2 cups diced onions
- 2 teaspoons chopped garlic
- 2 teaspoons chopped fresh sage
- 2 cups vegetable stock
- 2 cups drained cannellini beans
- 1/2 cup sun-dried tomatoes
- 4 cups escarole, stacked, rolled and cut vertically into uniform strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.
Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.