Dinner

Escarole and White Bean Soup is for Dinner.

Escarole and White Bean Soup takes several minutes to prepare.

Escarole and White Bean Soup takes several minutes to cook.

Escarole and White Bean Soup makes 4 servings.

The ingredients for Escarole and White Bean Soup are:

2 T olive oil
2 large garlic cloves, minced
2 T shallots, minced
1/4 c sweet red pepper, chopped
1 lb escarole, chopped
Salt, to taste
Fresh ground black pepper, to taste
4 c stock, chicken or vegetable
1 15-16 oz can white beans, drained and rinsed (Navy or cannelini)
1 15 ox can fire roasted diced tomatoes (or stewed tomatoes)
2 c whole grain or sourdough bread, chunks
Parmigiano-Reggiano (optional)

Here is how you make Escarole and White Bean Soup:

Makes 4 2-cup servingsHeat olive oil in a medium-sized pot over medium heat. Saute shallots, garlic, and red pepper until soft and fragrant. Add escarole and saute quickly until wilted. Season swith salt and pepper. Add stock and bring to boil. Add beans and tomatoes, and reduce heat to simmer. Simmer until beans are hot and cooked through. Add bread chunks and cook for another 2-3 minutes until bread is soft. (Add bread to the bowl and let stand for 2-3 minutes if all the soup won't be eaten in one meal.) Shave optional parmesan over the top and serve.Number of Servings: 4Recipe submitted by SparkPeople user MISTYGREENS.

The nutritional information for Escarole and White Bean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 261.8

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,813.5 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 13.4 g
• Protein: 11.2 g