Bean, Chicken Noodle And Escarole Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 10 cups water
• 6 cups chopped escarole or 6 cups fresh spinach (about 3/4 pound)
• 2 teaspoons olive oil
• 2 cloves garlic, chopped
• 1/2 cup water
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1 (19 ounce) can cannellini beans or 1 (19 ounce) can other beans, drained
• 1 (10 3/4 ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as campbell's healthy request)
• 1/4 cup grated fresh parmesan cheese (1 ounce)

Recipe

• 1 bring 10 cups water to a boil over high heat in a large dutch oven or stockpot.
• 2 add the escarole, and reduce heat to medium.
• 3 cook for 10 minutes or until tender; drain well.
• 4 heat oil in pan over medium heat.
• 5 add garlic; cook for 3 minutes or until lightly browned.
• 6 stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup.
• 7 bring to a boil; add cooked escarole, and cook until thoroughly heated.
• 8 ladle into individual bowls, and sprinkle with cheese.