Roasted garlic mashed with a portion of white beans thickens the soup. As the garlic roasts, its flavor mellows into a delicate, slightly sweet taste.

Bruce Weinstein
Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.

  • Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.

Nutrition Facts

246 calories; calories from fat 21%; fat 5.7g; saturated fat 1.5g; mono fat 3g; poly fat 0.7g; protein 14.3g; carbohydrates 35.6g; fiber 12g; cholesterol 4mg; iron 3.5mg; sodium 790mg; calcium 180mg.
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