Bean Escarole Soup
Have this quick and easy bean and escarole soup packed with protein and fiber for lunch or dinner.
In a large pot over medium heat, heat oil.
Add the onion, and celery, cook about 5 minutes
Add garlic, thyme, and red pepper flakes and cook until fragrant, 1 minute more.
Add the escarole and stir until wilted completely.
Season well with salt and pepper.
Add the broth, beans, parmesan rind and bay leaves and bring to a boil. Reduce heat to a simmer, and stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup.
Let simmer 15 minutes, then stir in lemon juice.
Garnish with grated Parmesan cheese before serving.
- Amount Per Serving
- Calories 196
- Calories from Fat
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 1mg1%
- Sodium 428mg18%
- Potassium 1244mg36%
- Total Carbohydrate 39g13%
- Dietary Fiber 11g44%
- Sugars 15g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $2.06
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: http://kosherlikeme.com/