White Bean Soup With Greens

19 10 2012

This southern Italian soup reminds me a lot of my family’s wedding soup, particularly because I added the meat in addition to following the recipe 🙂

This recipe differs though because it features white beans…I recommend using either great northern or cannellini. Either way, serve this along with a salad and you’ve got a warm and comfy dinner that’s healthy!

White Bean Soup With Greens

The following makes 6 servings (compliments of the South Beach cookbook):

  • 1 and 1/2 lbs escarole, trimmed
  • 6 cups chicken broth
  • 1 clove garlic, crushed
  • 1 cup cooked white beans
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • Grated parmesan cheese, for garnish
  • Red pepper flakes, for garnish
  • Shredded beef, optional

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 the soup. This Girl’s Tip: I didn’t squeeze the liquid out, I just strained it and it turned out fine.

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. Add  pre-cooked shredded beef here as well if you’d like to incorporate it, I added about 1 and 1/2 cups.

Simmer gently, partially covered, for 10 minutes. Sprinkle with salt and pepper to taste (do not add the salt before the soup has finished cooking, or it may become too salty).

Ladle soup into bowls, and pass the cheese and pepper flakes at the table. Serve along with a salad.




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