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Recipes

White Bean & Escarole Soup

Ginger & Honey Glazed Shrimp
Recipe Yield: 6 servings

Ingredients

  • 4 cups chicken broth
  • 2 cans cannellini beans
  • 2 Tbsp Olive oil
  • 4 garlic cloves
  • 1/4 tsp red pepper flakes
  • 1 pound escarole, chopped
  • 1-2 parmesan rinds
  • Salt and pepper to taste
  • Optional: chopped and cooked low-fat chicken sausage.

Directions

  1. Puree half beans with chicken broth until smooth. Set aside.
    2. In a soup pot, add olive oil and sliced garlic cloves and red pepper flakes. Cook over low heat for 3 minutes.
  2. Add chopped escarole, the other half of the beans, and stir.
  3. Add chicken broth mixture, parmesan rinds, and simmer 10-15 minutes.
  4. Serve sprinkled with parmesan cheese.