Pasta soup with cannellini and escarole
5
Points®
Total time: 18 min • Prep: 6 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked pasta
4 oz, ditalini variety, (1/2 cup)
Olive oil
2 tsp(s)
Garlic
2 clove(s), large, minced
Escarole
4 cup(s), packed, chopped
Vegetable broth
6 cup(s)
Dried oregano
½ tsp(s)
Table salt
¼ tsp(s)
Crushed red pepper flakes
¼ tsp(s)
Canned cannellini beans
15½ oz, (white kidney beans) rinsed and drained
Fresh lemon juice
2 tsp(s)
Grated Pecorino Romano cheese
4 tbsp(s)
Instructions
1
Cook ditalini according to package directions.
2
Meanwhile, heat oil in large saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add escarole and cook, stirring often, until wilted, about 1 minute. Add broth, oregano, salt, and red pepper flakes. Cover and bring to boil. Cook until escarole is tender, about 3 minutes.
3
Add beans and cook until heated through, about 2 minutes. Stir in ditalini. Remove from heat and stir in lemon juice.
4
Ladle soup evenly into 4 bowls and sprinkle evenly with pecorino.
5
Serving size: about 2 cups soup and 1 tablespoon cheese
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