Escarole and Bean Soup

Escarole and Bean Soup
Escarole and Bean Soup

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • 1

    T olive oil

  • 1

    small yellow onion, chopped

  • 3

    cloves garlic, minced

  • 2

    cans (14.5 oz. each) reduced sodium chicken broth

  • 1

    can (14.5 oz.) diced tomatoes, with juice

  • 1/2

    c whole-grain orzo

  • 1/4

    t each: crushed red pepper, ground black pepper

  • 1/2

    c water

  • 1

    can (15 oz.) white kidney beans, rinsed

  • 4

    c chopped escarole (about 1 bunch)

  • /4 c grated parmesan cheese

Directions

In a large pot over a medium-high flame, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes. Add the beans and greens, then cook, stirring often, until the greens are tender, about 5 more minutes. Serve sprinkled with parmesan cheese.

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