Easy Escarole and White Beans Soup
Ingredients
-
1
tbsp
extra virgin olive oil
-
6
cloves
garlic, chopped
-
a pinch
red pepper flakes
-
1
lb
escarole, washed and chopped
-
3
cups
low sodium chicken broth
-
½
tsp
dried oregano
-
1
15 ounce can
cannellini beans
-
to taste
salt
-
to taste
pepper
-
to taste
Parmesan cheese (for topping)
Instructions
- Heat olive oil in a large dutch oven over medium heat and sauté garlic and red pepper flakes until fragrant.
- Add escarole, ½ cup of broth, oregano, salt, and pepper, stir well, cover, and simmer for 5 minutes.
- Remove the lid, add beans with their liquid and the remaining broth, and simmer for another 10-15 minutes until the escarole is tender.
- Serve in bowls topped with Parmesan cheese, red pepper flakes, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
94
Total fat
5g
Total carbohydrates
9g
Total protein
6g
Sodium
94mg
Cholesterol
0mg
You might also like