White Bean Soup with Greens (Daily Dish)

iVillage Member
Registered: 04-01-2004
White Bean Soup with Greens (Daily Dish)
4
Sat, 10-09-2004 - 8:25am
Soup on the Beach



Nothing beats a comforting bowl of soup when the weather starts to cool. You can enjoy this hearty recipe beginning in Phase 1.

White Bean Soup with Greens

Serves 6

Description:

This southern Italian soup features white beans. Choose from great Northern beans, cannellini beans, or any other white bean you happen to have on hand.

Ingredients:

1 1/2 pounds Swiss chard, escarale, or beet greens, trimmed

6 cups chicken broth

1 clove garlic, crushed

1 cup cooked white beans

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Grated Parmesan cheese, for garnish

Red-pepper flakes, for garnish

Instructions:

Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible. (This can be done several hours before cooking in the soup. It is not necessary to cut the greens, because they will break apart while they cook in the soup.)

Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans, place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste. (Do not add the salt before the soup has finished cooking, or it may become too salty.)

Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Nutritional Information:

79 calories

2 total fat (1 g sat)

0 mg cholesterol

12 g carbohydrate

6 g protein

4 g fiber

1008 mg sodium


     

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iVillage Member
Registered: 01-03-2006
Mon, 10-11-2004 - 7:07am
Thanks Cathy,

I think I will make this tonight!

I am going to put a chunk of parmesan in the bowl, allowing it to melt into the soup.

Karen :)
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iVillage Member
Registered: 04-01-2004
Mon, 10-11-2004 - 8:07am

Karen,


Please review it for us after you try it.

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iVillage Member
Registered: 01-03-2006
Tue, 10-12-2004 - 11:40am
Recipe Review:

This soup was delicious - a great fall meal!

I made a few changes though (as usual - I have a hard time sticking to a recipe!) I used more chicken broth (5 14.5 oz. cans) and added half a ham steak (97% ff), chopped, that I had leftover. To make it kid-friendly, I cooked small bowtie pasta and ladeled some of the soup over the pasta BEFORE adding the escarole.

Karen :)

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iVillage Member
Registered: 04-01-2004
Tue, 10-12-2004 - 11:45am

Karen,


Thanks for the review.

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