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White Bean And Escarole Soup Recipe

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Food Network
Related tags
soups gluten free nut free lunch
Nutrition per serving    (USDA % daily values)
CAL
266
FAT
31%
CHOL
3%
SOD
8%

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Ingredients for 6 servings

Freshly grated Parmesan, optional

4 cloves garlic, minced

2 ounces pancetta, chopped (about 1/3 cup)

Kosher salt and freshly ground black pepper

1 head escarole, (about 1 pound) coarsely chopped

1/4 teaspoon red pepper flakes

1 small onion, chopped

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained

1 cup chopped canned tomato

1 small sprig fresh rosemary

5 cups chicken broth, homemade or low-fat canned

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