Lemon-Zested White Bean and Escarole Soup
Per ServingLemon-Zested White Bean and Escarole Soup |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 1/2 cup | ||
| Calories | 130 | |
| Fat | 4 | g |
| Saturated Fat | 1 | g |
| Carbohydrate | 14 | g |
| Fiber | 4 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 410 | mg |
| Protein | 9 | g |
| Choices: Carbohydrate 0.5, Lean Meat 1 | ||
- Makes: 4
- Serving Size: 1 1/2 cup
Ingredients
| 1 | Tbsp. | extra virgin olive oil |
| 3/4 | cup | thinly sliced white onion |
| 2 | cups | firmly packed shredded escarole |
| 1 | large | garlic clove, minced |
| 4 | cups | natural fat-free chicken broth |
| 1 | (15.5-oz.) can organic cannellini or other white beans, drained | |
| 2 | tsp. | lemon zest (grated peel), or to taste |
| 1/8 | tsp. | hot pepper sauce, or to taste |
Directions
- Heat the oil in a large saucepan over medium heat. Sauté the onion for 3 minutes. Add the escarole and garlic and sauté 2 minutes.
- Add the broth and beans. Increase the heat to high and bring just to a boil. Remove from the heat and add lemon zest and hot pepper sauce to taste. Garnish with additional lemon zest, if desired.
