- A hearty soup that can be pulled together in under 30 minutes.
PREPARATION TIME:
- prep time: 10 MINUTES
- cook time: 25 MINUTES
- total time: 35 MINUTES
Ingredients
- 1 Tablespoon Extra-virgin Olive Oil
- 1/2 Onion, Finely Chopped
- 2 Stalks Celery, Finely Chopped
- 3 Cloves Garlic, Minced
- 2 Teaspoons Freshly Chopped Thyme
- 1/2 Teaspoon Red Chili Pepper Flakes (Optional
- 1 Head Escarole, Washed, Dried, & Roughly Chopped
- Salt & Pepper To Taste
- 6 Cups Low-sodium Vegetable or Chicken Broth
- 2 (15-oz.) Cans Cannellini Beans, Drained and Rinsed
- 1 Parmesan Rind
- 2 Bay Leaves
- Juice of 1 Lemon
To Serve:
- Freshly Grated Parmesan Cheese
Instructions
- In a large pot over medium heat, heat oil.
- Add the onion, and celery, about 5 minutes.
- Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more.
- Add the escarole and stir until wilted completely.
- Season well with salt and pepper.
- Add the broth, beans, parmesan rind and bay leaves and bring to a boil.
- Reduce heat to a simmer, and stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup.
- Let simmer 15 minutes, then stir in lemon juice.
- Garnish with grated Parmesan cheese before serving.
Notes:
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NUTRITION INFORMATION:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 236TOTAL FAT: 5gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 3mgSODIUM: 661mgCARBOHYDRATES: 38gFIBER: 13gSUGAR: 7gPROTEIN: 13g
