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