Escarole And Bean Soup
Looking for a simple, good for you soup recipe? Try this delicious healthy low fat Escarole and Bean Soup. It's short on calories but big in flavor! Serve with crusty bread on the side.
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped and rinsed (I use 2-3 heads)
- Salt to taste
- 4 cups low-salt chicken broth
- 1 can (15 ounce) cannellini beans not rinsed
- 1 piece (1 ounce) Parmesan
- Freshly ground black pepper, to taste
- 6 teaspoons extra-virgin olive oil
- Red pepper flakes, to taste, optional
- Crusty bread for serving
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.
Add the garlic and saute until fragrant, about 15 seconds.
Add the escarole and saute until wilted, about 2 minutes.
Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes.
Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each.