OUTSTANDING! Easy to prepare, delicious and healthy!!! Tastes even better than restaurant quality. I am really impressed with the meld of wonderful flavors. You gotta try it!
Escarole and White Bean Soup
More From Sunset
Amount per serving
- Calories: 196
- Calories from fat: 25%
- Protein: 19g
- Fat: 5.4g
- Saturated fat: 1g
- Carbohydrate: 19g
- Fiber: 6.2g
- Sodium: 360mg
- Cholesterol: 7.6mg
- 8 ounces escarole
- 1 tablespoon olive oil
- 1 onion (8 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/3 cup chopped prosciutto or Westphalian ham (1 oz.)
- 5 cups fat-skimmed chicken broth
- 1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained
- Salt and pepper
- Grated parmesan cheese
- 1. Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4-inch-wide strips.
- 2. Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp, 3 to 5 minutes.
- 3. Add broth and beans, cover, and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and offer cheese to add to taste.
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