Lemon-Zested White Bean and Escarole Soup
Per ServingLemon-Zested White Bean and Escarole Soup |
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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.