Short-cut med bean soup with escarole

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* Exported from MasterCook *

 

Mediterranean White Bean Soup with Escarole

 

Recipe By :Lorna Sass

Serving Size : 3 Preparation Time :0:15

Categories : Short-Cut Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon roasted garlic or plain olive oil

1 cup thinly sliced leeks

or coarsely chopped onions

1 3/4 cups cooked navy or cannellini beans

14 1/2 ounce crushed tomatoes -- (canned)

2 cups boiling water

1 tablespoon instant vegetable stock powder

1 teaspoon italian herb blend

1/2 teaspoon salt -- or to taste

1/2 pound escarole leaves -- separated, thoroughly rinsed

freshly ground black pepper -- to taste

1 tablespoon basil olive oil

or 1/4 cup chopped fresh basil

OPTIONS:

a few tablespoons grated parmesan cheese

or 1 to 2 teaspoons balsamic vinegar

 

In a large soup pot, heat the oil and saute the leeks for 1 minute, stirring

frequently Add the beans, tomatoes, boiling water, stock powder, herbs, and salt

and bring to a boil over high heat.

 

While the soup is coming to the boil, stack the escarole leaves and coarsely

chop them. (Or chop them in several batches in a food processor.) You should

have 7 to 8 loosely packed cups.

 

When the soup is boiling, stir in the escarole. Cook over medium heat,

uncovered, stirring occasionally, until the escarole is tender, 8 to 10 minutes.

Season, to taste with the Parmesan or balsamic vinegar and pepper. Stir in the

basil olive oil or fresh basil just before serving.

 

Source:

" Lorna Sass' Short-Cut Vegetarian "

Yield:

" 6 cups "

T(Cook):

" 0:10 "

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Per Serving (excluding unknown items): 323 Calories; 11g Fat (29.4% calories

from fat); 14g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

1462mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 2

Fat.

 

NOTES : In this robust soup, the Italian seasoning blend offers and herbal

backdrop to the traditional Mediterranean combination of greens and white beans.

The white beans give the soup a slow-cooked, mellow-texture, offset by the

escaroles slightly bitter edge. Lorna likes to enhance the soup with either

basil-infused olive oil or fresh basil.

 

Nutr. Assoc. : 986 793 0 2834 227 0 1683 20101 0 550 0 986 0 0 0 0