EATING
Hearty greens and beans soup
Hearty greens and beans soup
Ingredients
| 1 tablespoon | olive oil |
| 1 | medium onion, finely chopped |
| 1 | medium carrot, diced |
| 3 | garlic cloves, minced |
| 1 (3/4 pound) head | escarole, cleaned and chopped |
| 1 (32‑ounce) container | low-sodium chicken broth |
| 2 (15 1/2‑ounce) cans | no-salt-added cannellini beans, rinsed and drained |
| 1 (14.5‑ounce) can | no-salt-added fire-roasted tomatoes |
| 1 cup | water |
| 2 tablespoons | Parmesan cheese, grated |
Directions
Heat oil in a large nonstick saucepan over medium-high heat. Add onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are very tender, about 8 minutes.
Add escarole, broth, beans, tomatoes, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the escarole is tender and the flavors are blended, about 15 minutes. Stir in the cheese. Serve at once.
6
Servings
10 minutes
Prep Time
25 minutes
Cook Time
Nutrition facts
| Serving Size | 1 1/2 cups |
| Calories | 190 |
| Fat | 4.5 g |
| Sat Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 170 mg |
| Carbohydrate | 29 g |
| Fiber | 12 g |
| Protein | 9 g |
