Pasta soup with cannellini & escarole
4 oz, ditalini variety, (1/2 cup)
2 medium clove(s), finely chopped
4 cup(s), chopped
Fat free reduced sodium vegetable broth
Red pepper flakes
Canned cannellini beans
15½ oz, (white kidney beans) rinsed and drained
Fresh lemon juice
Grated Pecorino Romano cheese
- Cook pasta according to package directions.
- Meanwhile, in large saucepan, heat oil over medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add escarole and cook, stirring often, until wilted, about 1 minute. Add broth, oregano, salt, and crushed red pepper. Cover and bring to boil. Cook until escarole is tender, about 3 minutes.
- Add beans and cook until heated through, about 2 minutes. Stir in pasta. Remove from heat. Stir in lemon juice. Ladle soup into 4 bowls and sprinkle with cheese.
- Serving size: about 2 cups soup and 1 tbsp cheese