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Yield: Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
Total: 50 Minutes
Nutritional Information Amount per serving
Calories: 225
Fat: 7.1g
Saturated fat: 2.1g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 0.6g
Protein: 10.9g
Carbohydrate: 31.2g
Fiber: 9.7g
Cholesterol: 8mg
Iron: 2.7mg
Sodium: 644mg
Calcium: 220mg
CookingLight
1 tablespoon olive oil
2 cups finely chopped onion
5 garlic cloves, minced
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary
2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
2 fresh thyme sprigs
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
8 cups chopped escarole (about 1 pound)
1 cup chopped carrot
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons shaved fresh Parmesan cheese
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