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White Bean And Escarole Soup With Garlic

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Bon Appetit
Related tags
soups gluten free low fat vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
313
FAT
22%
CHOL
1%
SOD
46%

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Ingredients for 4 servings

1 tablespoon olive oil

1 cup chopped onion

1 large carrot, cut into small dice

5 large garlic cloves, peeled, flattened

3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

4 cups (or more) canned vegetable broth or low-salt chicken broth

3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 14 1/2- to 16-ounce can diced tomatoes, drained

2 tablespoons freshly grated parmesan cheese

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