Official Michael Fomkin Blog

  • 04:50:35 pm on March 5, 2007 | 0

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    White Bean, Chicken Noodle and Escarole Soup Recipe
    Source: © Cooking Light Magazine
    4 servings (serving size: 1 cup soup and 1 tablespoon cheese)
    10 cups water
    6 cups chopped escarole (about 3/4 pound) or fresh spinach
    2 teaspoons olive oil
    2 garlic cloves, chopped
    1/2 cup water
    1/4 teaspoon crushed red pepper
    1/4 teaspoon black pepper
    1 (19-ounce) can cannellini beans or other white beans, drained
    1 (10 3/4-ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell’s Healthy Request)
    1/4 cup (1 ounce) grated fresh Parmesan cheese


    Tags: escarole | soup | Pepper | ounce | medium | boil | Michael Fomkin | Health


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