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Diabetes Forecast

The Healthy Living Magazine

Lemon-Zested White Bean and Escarole Soup

Per Serving

Lemon-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

  1. 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.
  2. 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.
 
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