White Bean Soup with Escarole Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 small onion chopped
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon italian seasoning
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1 cup uncooked whole wheat orzo pasta
- 5 garlic cloves minced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (15 ounces) white kidney or cannellini beans rinsed and drained
- 1 bunch escarole or spinach coarsely chopped (about 8 cups)
- Carbohydrate 2.15647062508083 g
- Cholesterol 1.37500000175201 mg
- Fat 0.937948125750521 g
- Fiber 0.344918756663799 g
- Protein 0.90745062576571 g
- Saturated Fat 0.346443750369431 g
- Serving Size 1 1 serving (18g)
- Sodium 24.8606250304449 mg
- Sugar 1.81155186841703 g
- Trans Fat 0.0531531250399594 g
- Calories 20 calories
Directions In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 8 servings (2 quarts). Originally published as White Bean Soup with Escarole in Simple & Delicious December/January 2014, p1-18 Nutritional Facts 1 cup equals 174 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend
