Escarole Bean Soup

Dear Friends and Family,

I love this soup. I'm so glad we tried it.

2 tbs olive oil (30 grams)
2 garlic cloves
1 pound escarole chopped
salt
4 cups stock (vegetable or chicken)
1 15 oz can of cannellini beans, drained and rinsed
black pepper
2 tbs olive oil (30 grams) (optional)
Italian sausage (optional)

1. Heat the olive oil in a pan. Sauté garlic 15 seconds.
2. Add escarole and salt. Sauté 2 minutes.
3. Add stock and beans. Cover. Simmer 5 minutes.
4. Salt and pepper to taste.
5. Garnish with drizzle of olive oil or sprinkle of sausage (optional).

Serves 4. (3 Weight Watchers points)

Obviously, the chicken stock and sausage aren't vegetarian. It all depends upon how you make it.

Key words: Italian, core, vegetarian, vegan, gluten free, anti-inflammatory, protein


Cheers!
mouse