Vegetarian

White Bean and Escarole Soup is for Lunch.

White Bean and Escarole Soup takes 20 minutes to prepare.

White Bean and Escarole Soup takes 20 minutes to cook.

White Bean and Escarole Soup makes 4 servings.

The ingredients for White Bean and Escarole Soup are:

* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 large carrot, cut into small dice
* 5 large garlic cloves, peeled, flattened
* 3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
* 4 cups (or more) canned vegetable broth or low-salt chicken broth
* 3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
* 1 14 1/2- to 16-ounce can diced tomatoes, drained
*
* 2 tablespoons freshly grated Parmesan cheese

Here is how you make White Bean and Escarole Soup:

Makes 4 servings * Heat oil in heavy large Dutch over medium-low heat. * Add onion, carrot and garlic and saut? until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. *Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired.* Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.Number of Servings: 4Recipe submitted by SparkPeople user AQUIETSEASON.

The nutritional information for White Bean and Escarole Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 291.2

• Total Fat: 5.5 g
• Cholesterol: 1.0 mg
• Sodium: 1,612.5 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 15.1 g
• Protein: 15.4 g

White Bean and Escarole Soup is Italian cuisine.

The dietary needs meet for White Bean and Escarole Soup is Vegetarian