Escarole and White Bean Soup

Ingredients - Serves 4

• Parmesan cheese - For garnish
• Salt and pepper - To taste
• Chicken broth - 4 cups
• White beans - 1 can, drained and rinsed
• Escarole - 1 head, chopped
• Celery - 2 stalks, chopped
• Carrot - 1 large, chopped
• Onion - 1 large, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, carrot, and celery and cook until the vegetables are soft, about 10 minutes.
3. Add the escarole and cook until wilted, about 5 minutes.
4. Add the white beans and chicken broth and bring to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with Parmesan cheese.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 200
• Fat: 5g
• Carbs: 30g
• Protein: 10g
• Sodium: 500mg
• Sugar: 3g