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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.

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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
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