White Bean, Chicken Noodle and Escarole Soup

Name: White Bean, Chicken Noodle and Escarole Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 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 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 grated fresh parmesan cheese (1 ounce)

Submitted by AZRT8871

"I got this recipe out of cooking light magazine about 4 years ago. Super fast meal for when you're too tired to spend much time cooking. I skip the step with the 10 cups of water. I normally use a prepacked container of fresh baby spinach and zap it in the micro for a few minutes. I like to have some texture and color left in my greens. "

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Ready In:: 15mins
Ingredients:: 10
Serves:: 4-6

ingredients

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 (19 ounce) can 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 grated fresh parmesan cheese (1 ounce)

directions

Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot.
Add the escarole, and reduce heat to medium.
Cook for 10 minutes or until tender; drain well.
Heat oil in pan over medium heat.
Add garlic; cook for 3 minutes or until lightly browned.
Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup.
Bring to a boil; add cooked escarole, and cook until thoroughly heated.
Ladle into individual bowls, and sprinkle with cheese.