White bean escarole soup

Date Updated: 02/23/2018

Serving Info

Serves 4

Dietician 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.

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.

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