White Bean and Escarole Soup with Shaved Parmesan
Phase I soup that freezes well. Makes 4 1.5 cup serverings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 medium onion chopped
- 1/2 teaspoon salt
- 3 cloves garlic thinly sliced
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon rosmary dried
- 1 15.5 oz can white beans
- 1 14.5 oz can fire-roasted tomatoes with juice
- 1 3/4 cups lower sodium chicken broth
- 3 cups escarole shredded
- 2 oz parmesan cheese peeled into shards with a vegetable peeler
- Carbohydrate 5.64539615226333 g
- Cholesterol 12.473790164 mg
- Fat 8.67692094612167 g
- Fiber 1.71095830710729 g
- Protein 6.46227579213 g
- Saturated Fat 3.10670466243217 g
- Serving Size 1 1 Serving (87g)
- Sodium 226.813270766167 mg
- Sugar 3.93443784515604 g
- Trans Fat 0.407726717562166 g
- Calories 124 calories
In a large saucepan, heat the oil over low heat. Add the onion, garlic, rosemary, and 1/3 cup of water. Cook, stirring frequently, until the onion is tender, about 7 minutes. Add the beans, tomatoes and their juice, broth and salt. Bring to a boil. Reduce the heat and simmer 5 minutes longer for the flavors to blend. Add the escarole and cook until wilted and tender, about 5 minutes. Ladle the soup into 4 bowls, sprinkle evenly with the shaved Parmesan, and serve.
