Escarole and White Bean Soup

by Jen

Makes 8 servings
Serving size: 1 cup

2 tsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 large carrot, peeled and diced

1 celery stalk, diced

1 tbsp flour

4 cups low-fat, reduced sodium chicken broth

1 (14.5 oz.) can diced tomatoes, undrained

1 (15-oz) can cannellini or other white beans, drained
and rinsed

1 tsp dried oregano

1/2 tsp dried rosemary

2 cups washed and chopped escarole

Salt and Pepper to taste

1. In a large saucepot, heat the olive oil over medium-high heat. Add the onion, garlic, carrot, and celery and saute for 6 minutes. Add in the flour and cook for 2 minutes. Add in the broth, tomatoes, beans, oregano, and rosemary and bring to a boil. Lower the heat and simmer uncovered, for 20 minutes.

2. Add in the escarole and cook for 5 minutes until the escarole wilts. Season with salt and pepper.

Nutritional facts:

Calories 85

Calories from fat 15

Total Fat 1.5 grams

Saturated Fat 0.2 grams

Trans Fat 0 grams

Cholesterol 0 mg

Sodium 395 mg (without added salt)

Total Carbohydrate 14 grams

Dietary Fiber 4 grams

Sugars 3 grams

Protein 5 grams

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