White bean escarole soup

Transcript

White bean escarole soup

Serves 4

Tip: Escarole is a member of the endive family. It's less bitter than kale or chard, and it's high in folate, fiber, and vitamins A and K.

1. Add 2 teaspoons olive oil.
2. Add 2 cups diced onions.
3. Add 2 teaspoons chopped garlic.
4. Add 2 teaspoons chopped fresh sage.
5. Cook for 5 minutes.
6. Add 2 cups vegetable stock.
7. Add 2 cups drained cannellini beans.
8. Add 1/2 cup sun-dried tomatoes.
9. Simmer for 20 to 30 minutes.
10. Process two-thirds of the soup until pureed.
11. Stir puree back into pot.
12. Add 4 cups escarole.
13. Add 1/2 teaspoon salt.
14. Add 1/4 teaspoon ground black pepper.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.