Kidney Bean Soup
Heat oil in heavy
large Dutch over medium-low heat. Add onion, carrot and garlic and sauté
until onion is golden and tender, about 7 minutes. Discard garlic. Add
escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring
to boil. Reduce heat to medium-low. Cover and simmer until escarole is
tender and flavors blend, about 20 minutes. Add pasta 10 minutes minutes
after it begins to simmer. Thin with more broth, if desired. Season soup
to taste with salt and pepper.
Per Serving: 393 Calories; 5g Fat (12.1% calories from fat); 1g Saturated Fat; 28g Protein; 61g Carbohydrate; 20g Dietary Fiber; 2mg Cholesterol; 600mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 Fat.
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