1/2 Photos of Italian White Bean Soup With Greens (Sbd)
Just made this for lunch on my third day of the south beach diet. It is really wonderful--of course, I did triple the garlic and add more red pepper flakes, but this does not taste like diet food! Enjoy! Use vegetable broth to make this vegetarian/vegan.
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- 1 1/2 lbs swiss chard (I used kale) or 1 1/2 lbs escarole (I used kale) or 1 1/2 lbs beet leaves, trimmed (I used kale)
- 6 cups chicken broth (I used half of each) or 6 cups vegetable broth (I used half of each)
- 1 -5 garlic clove (I'm sure I used at least 5!)
- 1 cup cooked white beans (I used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (I used northern beans, cannellini or other white beans would work too)
- kosher salt, to taste
- white pepper, to taste
- freshly grated parmesan cheese (to finish)
- red pepper flakes (for garnish)
- 1Bring large pot of water to a boil.
- 2Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
- 3Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
- 4Bring broth to simmer in large pot over med-high heat.
- 5Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
- 6Sprinkle with salt and pepper.
- 7Ladle soup into bowls.
- 8Pass cheese and pepper flakes at table.
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Nutritional Facts for Italian White Bean Soup With Greens (Sbd)
Serving Size: 1 (405 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 111.8
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 1007.2 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 3.9 g
- Sugars 1.9 g
- Protein 10.0 g