Escarole and White Bean Soup
Ingredients
- 1 C. chopped sweet yellow onion
- 1 garlic clove, finely chopped
- 1 Tbs. olive oil
- 2 14.5-oz. cans fat free chicken broth
- 1 19-oz. can white kidney beans (cannellini), rinsed and drained
- 2 C. packed, shredded escarole
- 1/2 C. drained, peeled Italian plum tomatoes, cut up
- salt, to taste
- pepper, to taste
Directions
In a large, broad saucepan, sauté the onion and garlic in olive oil over very low heat until the onion is golden, about 10 minutes. Add the chicken broth and beans. Heat to boiling. Stir in the escarole and tomatoes. Cover and cook over low heat until escarole is tender, about 20 minutes. Season to taste with salt and pepper.
