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Ingredientes
- 1 can white cannellini beans (or possibly kidney)
- 2 c. sliced celery
- 1 bunch sliced scallions
- 1/2 c. minced parsley
- 2 c. chicken broth
- 1 pound chard (or possibly spinach or possibly escarole)
- 1 tbsp. basil
- 1 teaspoon oregano
- Pepper
- Salt to taste
- 6 cloves garlic, chopped
- 1 tbsp. extra virgin olive oil
- Grated cheese
Direcciones
- Fry out the garlic in extra virgin olive oil taking care not to burn it. Add in the celery and scallions and stir over heat till wilted. Add in the chicken broth, parsley, seasonings and simmer a few min. Then add in the coarsely shredded greens. Cook slowly for 1/2 hour or possibly so till greens are cooked through. Add in the can of beans with juice and cook another 5 min. Serve with lots of grated cheese. Kidney beans and escarole are a nice combination. This should be a thick soup - not watery.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 867g | |
| Recipe makes 2 servings | |
| Calories 422 | |
| Calories from Fat 123 | 29% |
| Total Fat 13.94g | 17% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1705mg | 71% |
| Potassium 2050mg | 59% |
| Total Carbs 53.76g | 14% |
| Dietary Fiber 20.6g | 69% |
| Sugars 9.79g | 7% |
| Protein 24.64g | 39% |
