4 servings (serving size: 1 cup soup and 1 tablespoon cheese)
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
How to Make It
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.
This was a great soup! I made these changes: I replaced the can of soup with cooked thin whole wheat spaghetti and a can of low sodium chicken broth. Don't forget to CHOP the escarole or spinach. I used spinach, but I forgot to chop it first and it was hard to keep on the spoon. Next time I'll cut back on the red pepper--it was a bit too spicy for me.