White Bean And Escarole Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
268
FAT
31%
CHOL
3%
SOD
38%

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Ingredients for 6 servings

2 tablespoons olive oil

4 cloves garlic, minced

Two 15 ounce cans cannellini beans, rinsed and drained

1/2 cup diced onion

1 teaspoon minced fresh rosemary or thyme leaves

2 ounces pancetta or prosciutto, diced

1/4 teaspoon red pepper flakes

1 cup chopped canned whole tomatoes

1 teaspoon kosher salt plus more to taste

1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped

Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.

Freshly ground black pepper to taste

5 cups homemade or canned low-sodium chicken broth

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