Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

Preparation time: 7 minutes

Recipe by Cooking Light November 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cup soup and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

267 calories; calories from fat 27%; fat 8.1g; saturated fat 2.2g; mono fat 3.4g; poly fat 1.8g; protein 14.5g; carbohydrates 36.5g; fiber 4.2g; cholesterol 15mg; iron 4.1mg; sodium 643mg; calcium 176mg.
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