Lerner Cohen Concierge Medical Practice: recipe White Bean, Chicken Noodle, and Escarole Soup

LernerCohen Healthcare
Recipe of the Week

Recipe of the Week
January 28th – February 1st, 2008

White Bean, Chicken Noodle, and Escarole Soup

Yield: 4 servings; serving size: 1 cup soup and 1 tablespoon cheese

· 10 cups water

· 6 cups chopped escarole (about ¾ pound) or fresh spinach

· 2 teaspoons olive oil

· 2 garlic cloves, chopped

· ½ cup water

· ¼ teaspoon crushed red pepper

· ¼ teaspoon black pepper

· 1 (19-ounce) can cannelloni beans or other white beans, drained

· 1 (10 ¾ -ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell’s Healthy Request)

· ¼ cup (1-ounce) grated fresh Parmesan cheese

Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well.

Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. Stir in ½ cup water, crushed red pepper, black pepper, cannelloni beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle in to individual bowls, and sprinkle with cheese.

*Note: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 ¼ cups) can be substituted for escarole or fresh spinach.

Nutrition Facts Per Serving

Calories: 267

Protein: 14.5 g

Carbohydrates: 15.4 g

Total fat: 1 g

Saturated Fat: 0.5 g

Fiber: 4.2 g

Cholesterol: 15 mg

Sodium: 643 mg

Brought to you by: Gretchen Heggerick, MSRD