- 1 tsp Olive oil
- 1 Onionsmall , chopped
- 5 cloves Garlicminced
- 3 cans Сan chicken broth14-1/2 ounces each, reduced-sodium
- 1 can Can chopped tomatoes14-1/2 ounces diced, undrained
- 1/2 tsp Dried Italian seasoning
- 1/4 tsp Red pepper flakescrushed
- 1 cup Whole wheat Orzo pastauncooked
- 1 bunch Escaroleor spinach, coarsely chopped, about 8 cups
- 1 can (15 ounces) Cannellinirinsed and drained
- 1/4 cup Parmesan cheesegrated
White Bean Soup with Escarole
This White Bean Soup with Escarole is so healthy and delicious and just what you need this Lent. Packed with ingredients to make this soup a full meal.
Escarole, like spinach leaves, are extremely nutritious and add texture and flavor to this dish. Other ingredients include canned tomatoes, red pepper flakes, whole wheat orzo, cannellini beans and grated Parmesan. It’s got everything you need!
To make White Bean Soup with Escarole, you will need the following ingredients:
Steps to make White Bean Soup with Escarole
1 | Cook onion and garlic | 5 |
In a Dutch oven over medium heat, heat 1 tablespoon of oil and add 1 small chopped onion and 5 cloves of minced garlic. Cook stirring until translucent. | ||
2 | Add soup ingredients | 1 |
Add 3 cans of chicken broth, 1 can of diced tomatoes, ½ teaspoon of Italian seasoning and ¼ teaspoon of red pepper flakes. | ||
3 | Cook soup | 15 |
Bring to a boil then reduce the heat and simmer, uncovered for 15 minutes. | ||
4 | Add orzo and escarole | 12 |
Add 1 cup of whole wheat orzo pasta and 1 bunch of escarole. Stir to mix through and return to a boil. Cook for about 12-14 minutes until orzo is cooked. | ||
5 | Add beans | 2 |
Add 1 can of cannellini beans, stir and heat through. | ||
6 | Serve | |
Garnish with sprinkles of grated Parmesan cheese for serving. | ||
