White Bean, Chicken Noodle, and Escarole Soup

Preparation time: 7 minutes

Yield: 4 servings (serving size: 1 cup soup and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 27%
  • Fat: 8.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 14.5g
  • Carbohydrate: 36.5g
  • Fiber: 4.2g
  • Cholesterol: 15mg
  • Iron: 4.1mg
  • Sodium: 643mg
  • Calcium: 176mg

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

Preparation

  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.
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