White Bean, Chicken Noodle, and Escarole Soup

Preparation time: 7 minutes

Yield: 4 servings (serving size: 1 cup soup and 1 tablespoon cheese)

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

Preparation

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.

Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. 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.

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.

Nutritional Information

Calories:

267 (27% from fat)

Fat:

8.1g (sat 2.2g,mono 3.4g,poly 1.8g)

Protein:

14.5g

Carbohydrate:

36.5g

Fiber:

4.2g

Cholesterol:

15mg

Iron:

4.1mg

Sodium:

643mg

Calcium:

176mg