0 Picture
Ingredients
- 10 cup water
- 6 cups chopped escarole (about 3/4 pound) or fresh spinach
- 2 teaspoons olive oil
- 2 garlic cloves, chopped
- 1/2 cup water
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1 (19-ounce) can cannellini beans or other white beans, drained
- 1 (10 3/4-ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell's Healthy Request)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well.
Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle into individual bowls, and sprinkle with cheese.
NOTE: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for escarole or fresh spinach.
Note: Can use chicken broth and cooked spaghetti for soup.
267 cal, 8.1g fat, 36.5g carbs, 14.5g protein, 643mg sodium
Review this recipe