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  • Escarole & Bean Soup

    Escarole & Bean Soup

              

    Escarole & Bean Soup

    Serves Serves 6

     

    Escarole & Bean Soup is one of my favorite Italian soup dishes. It’s one of my personal big comfort foods! It’s brimming with nutrition, too, offering over 500% of the RDA for vitamin K, 168% of RDA for vitamin A & 93% of the RDA for vitamin C!!

     

    What You’ll Need:

    A Large Soup Pot with Lid

    A Wooden Spoon

    Measuring Cups & Spoons

    A Sharp Kitchen Knife

    A Large Mixing Bowl

     

    Ingredients:

    1 Pound Escarole

    1 Can Great Northern of Cannellini Beans

    2 Tbsp Olive Oil

    2 Tsp Minced Garlic

    5 Cups Organic Veggie Broth

    1/2 Tsp Sea Salt

    Shakes of hot sauce to personal taste

    1/4 Cup Fresh Chopped Parsley or Basil

    1 Ounce Freshly Grated Romano (Optional)
     

    How To Put It Together:

    1) Slice the head of escarole then chop it roughly and place it in the mixing bowl and place it near the stove. Drain and rinse the can of beans and place them near the stove.

     

    2) Preheat the soup pot over medium high heat. You will know that the pot is ready when you place your hand one inch above the pot’s surface and you feel heat radiating from the pan. Now add the oil and swirl it around the pan. Add about a quarter of the escarole to the pan and sauté it till it wilts and is reduced then add another handful or two and continue until you have ll the escarole in the pan. Pour in the vegetable broth, add the garlic, white beans, fresh herbs and hot sauce; give the pot a stir. Cover the pot and let the soup simmer for about 5 minutes. To serve: ladle the soup into six soup bowls and grate the fresh Romano cheese on top, if you are opting for it.
     
    3) Serve and enjoy!

     

    Nina’s  Tasty Tip:

    To freeze this soup: cool it completely, ladle it into portion size, air-tight glass containers and place a piece of parchment directly on top of the soup. Seal the container, making sure to get all the air out. It will keep for 2 – 3 months in the freezer.

     

    Nutrition:

    144 Calories
    7 grams of Protein
    20 grams of Total Carbohydrates
    3 grams of Sugar
    6 grams of Fiber
    5 grams of Total Fat
    1 gram of Saturated Fat
    0 grams of Trans Fat
    0 mg of Cholesterol
    487 mg of Sodium
    518% RDA Vitamin K
    168% RDA Vitamin A
    93% RDA Vitamin C
    46% RDA Folate
    36% RDA Manganese
    20% RDA Sodium
    18% RDA Iron
    17% RDA Potassium
    17% RDA Vitamin E
    15% RDA Magnesium
    13% RDA Calcium
    13% RDA Copper
    10% RDA Vitamin B6
    • Glycemic load: 7
     

Healthy Eating + Fit Living = Being Well