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5* White Bean Soup with Escarole

Source of Recipe

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5* White Bean Soup with Escarole

Simple & Delicious December/January 2014
Reviews rate this recipe 5 Stars!
Prep: 15 min. Cook: 35 min.
Yield: 8 servings (2 quarts).

This winter warmer has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I just sub fresh spinach. —Gina Samokar, North Haven, Connecticut

Ingredients:
• 1 tablespoon olive oil
• 1 small onion, chopped
• 5 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 cup uncooked whole wheat orzo pasta
• 1 bunch escarole or spinach, coarsely chopped (about 8 cups)
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1/4 cup grated Parmesan cheese

Directions:
1. In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

2. Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

1 cup equals 174 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 8 g fiber, 9 g protein. ++++ Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.