White Bean Soup with Escarole
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 8 servings (2 quarts).
Pantry staples make this healthy soup oh, so simple to prepare. When I can't find escarole, I use fresh spinach. Just add to the soup pot moments before serving. —Gina Samokar, North Haven, Connecticut
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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5 garlic cloves, minced
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 teaspoon Italian seasoning
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1/4 teaspoon crushed red pepper flakes
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1 cup uncooked whole wheat orzo pasta
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1 bunch escarole or spinach, coarsely chopped (about 8 cups)
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1 can (15 ounces) cannellini beans, rinsed and drained
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1/4 cup shredded Parmesan cheese
Directions
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1.
In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
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2.
Stir in orzo and escarole. Return to a boil; cook until orzo is tender, 12-14 minutes. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.
Nutrition Facts
1 cup soup with 1-1/2 teaspoons cheese: 174 calories, 3g fat (1g saturated fat), 2mg cholesterol, 572mg sodium, 28g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1/2 fat.
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