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Health Information Library Recipes White bean escarole soup

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.

Last Updated: February 23rd, 2018