Appetizers / Soups / Salads

Bean and Escarole Soup takes 15 minutes to prepare.

Bean and Escarole Soup takes 90 minutes to cook.

Bean and Escarole Soup makes 8 servings.

The ingredients for Bean and Escarole Soup are:

3.5 cups cooked white beans
1 cup onions (chopped)
1 cup leeks (chopped)
1 cup carrot (chopped)
.5 Tbsp vegetable oil
4 cups (1 quart) Low Sodium Chicken Broth
8 oz smoked ham hock
6 cups, chopped escarole (or kale, or spinach, or endive)
pepper to taste

Here is how you make Bean and Escarole Soup:

Makes 8 servings (about 1.5 cups each) as a mealCook dried beans if using, otherwise just use three cans of your favorite white beans - rinse and drain before adding to soup.In a large pot sweat chopped leeks, onions and carrot in neutral vegetable oil (I like walnut). Add Chicken broth and small ham hock (which gives all the salt this soup needs). Bring to a gentle simmer and cook for an hour. Remove ham hock and let cool until able to handle. Pull off skin, and pick meat off bone and tear into small pieces. Return meat to soup.Add beans and return soup to simmer.Chop escarole (about 2 heads worth) or other fresh bitter green and add to soup. Add pepper to taste (about 1/2 - 1 tsp should do it) and serve.Even lower calorie version possible if you reduce the oil and use a bit of left over bone-in ham instead of the ham hock. Still good, but not quite as good (and at less than 300 cal/serving I'll use the real ingredients!)

The nutritional information for Bean and Escarole Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 246.8

• Total Fat: 5.9 g
• Cholesterol: 18.6 mg
• Sodium: 83.6 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 7.6 g
• Protein: 16.1 g

Bean and Escarole Soup is French cuisine.