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White Bean, Chicken Noodle, and Escarole




Source of Recipe


Cooking Light






List of Ingredients



• 10 cup water
  
• 6 cups chopped escarole (about 3/4 pound) or fresh spinach
  
• 2 teaspoons olive oil
  
• 2 garlic cloves, chopped
  
• 1/2 cup water
  
• 1/4 teaspoon crushed red pepper
  
• 1/4 teaspoon black pepper
  
• 1 (19-ounce) can cannellini beans or other white beans, drained
  
• 1 (10 3/4-ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell's Healthy Request)
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
  






Instructions



1. Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well.
   
2. Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned.
   
3. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle into individual bowls, and sprinkle with cheese.
   






Final Comments


NOTE: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for escarole or fresh spinach.

Yield: 4 servings