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White Bean, Chicken Noodle, and Escarole Soup

Randy Mayor
Yield 4 servings (serving size: 1 cup soup and 1 tablespoon cheese)
Preparation time: 7 minutes

Ingredients

  • 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

Nutrition Information

  • calories 267
  • caloriesfromfat 27 %
  • fat 8.1 g
  • satfat 2.2 g
  • monofat 3.4 g
  • polyfat 1.8 g
  • protein 14.5 g
  • carbohydrate 36.5 g
  • fiber 4.2 g
  • cholesterol 15 mg
  • iron 4.1 mg
  • sodium 643 mg
  • calcium 176 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.