Escarole and Bean Soup

Winter months are a great time to try different soup recipes and experiment with different flavors. There are many soups on the market such as Campbell’s Soup and Progresso, but nothing beats a homemade soup for taking to lunch or for a quick snack. One recipe that is really great to try is Escarole and Bean Soup. This soup is not only made with healthy ingredients and takes little time to prepare, but you can control the amount of sodium and oil you put in it. It contains escarole and beans, which are packed with fiber and potassium, and it is also a great vegetarian meal. Adding meat like chicken or penne pasta is also an option, or it can be prepared as directed and served with bread.

2 tbsp olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups chicken broth (low-salt)
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add garlic and sauté about 15 seconds. Toss in the escarole and sauté until wilted (about 2 minutes). Add a pinch of salt if needed or you can omit it from the recipe. Add chicken broth, beans, and Parmesan cheese. Cover and let simmer until soup is completely heated through (about 5 minutes). Season with salt and pepper if needed.

This recipe makes six servings. Using a ladle, spoon the soup into 6 serving dishes and drizzle each with 1 teaspoon of extra-virgin olive oil and serve with warm, crusty bread.