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Escarole And White Bean Soup

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Kitchen Daily
Related tags
soups nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
322
FAT
40%
CHOL
4%
SOD
25%

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Ingredients for 6 servings

2 15-ounce cans cannellini beans, rinsed

1 head escarole, chopped

1 cup halved cherry tomatoes

2 14-ounce cans vegetable broth or reduced-sodium chicken broth

1/2 teaspoon freshly ground pepper

1/4 cup chopped garlic

2 teaspoons Italian seasoning or 1 tablespoon each chopped fresh basil and oregano

1 large onion, chopped

1/2 cup finely chopped carrot

1/2 cup freshly shredded hard italian cheese, such as Parmesan, Romano or Asiago

1/2 cup finely chopped celery

1/4 cup extra-virgin olive oil

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