6

Pasta Soup with Cannellini and Escarole

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

garlic clove(s)

2 medium clove(s), minced

escarole

4 cup(s), packed chopped

fat free reduced sodium vegetable broth

6 cup(s)

dried oregano

½ tsp

table salt

¼ tsp

red pepper flakes

¼ tsp

canned cannellini beans

15½ oz, (white kidney beans) rinsed and drained

fresh lemon juice

2 tsp

grated Pecorino Romano cheese

4 Tbsp

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
Notes
Instead of escarole, you can use chopped fresh kale, collards, or cabbage in this soup.

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