Appetizers / Soups / Salads

Escarole and Bean Soup (with garlic) is for Soup.

Escarole and Bean Soup (with garlic) takes 15 minutes to prepare.

Escarole and Bean Soup (with garlic) takes 15 minutes to cook.

Escarole and Bean Soup (with garlic) makes 6 servings.

The ingredients for Escarole and Bean Soup (with garlic) are:

3 cups canned low-sodium, fat-free chicken broth
1 14oz. can of white beans (great northern or cannelini)
1 small head of escarole, cleaned and roughly chopped
8 garlic cloves, sliced
1 Tbsp extra virgin olive oil
8 chives, snipped with scissors every half-inch

Here is how you make Escarole and Bean Soup (with garlic):

In a stockpot, boil 6 cups of water (for parboiling the escarole). When it's at a rolling boil, add the escarole and submerge in the water. Leave for 2 minutes and remove, drain and cool with cold running water.Puree two-thirds to three-quarters of the can of beans using a food processor or blender. Reserve the rest of the whole beans for later.In a saucepan big enough to complete the soup, heat oil on low heat. Add garlic and saute until golden, about 2-3 minutes. Add stock, pureed beans, and whole beans and bring to a boil. Add escarole and chives and give a stir.Makes 5 1-cup servings.Bon Appetit!Number of Servings: 6

The nutritional information for Escarole and Bean Soup (with garlic) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 114.1

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 486.2 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.9 g
• Protein: 8.2 g

Escarole and Bean Soup (with garlic) is Italian cuisine.

The dietary needs meet for Escarole and Bean Soup (with garlic) is Vegetarian