• Serves
    4
  • 203
    Calories

Dietician's Tip: Escarole is a member of the endive family. It's less bitter than kale or chard, and it's high in folate, fiber, and vitamins A and K.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups diced onions
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped fresh sage
  • 2 cups vegetable stock
  • 2 cups drained cannellini beans
  • 1/2 cup sun-dried tomatoes
  • 4 cups escarole, stacked, rolled and cut vertically into uniform strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.

Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.

Nutritional analysis per serving

Serving size: 8 ounces

  • Calories 203
  • Cholesterol 0 mg
  • Monounsaturated fat 3 g
  • Saturated fat 0 g
  • Sodium 603 mg
  • Total carbohydrate 32 g
  • Dietary fiber 10 g
  • Protein 10 g
  • Serving size 8 ounces
  • Total fat 4 g
  • Nuts, seeds and dry beans 1
  • Vegetables 2
  • Protein and dairy 1
  • Vegetables 2
  • Meat and meat substitutes 1
  • Nonstarchy vegetables 2
  • Starches 1
Last Updated: 02-23-2018
RCP-20197773
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