Even though the weather is warming up, there is still nothing quite like a warm bowl of soup on a wet and rainy spring day. This is a family recipe I couldn't stand as a child, but can't get enough of as an adult.
Escarole is a type of endive, a green leafy vegetable packed with nutrition. A head of escarole has only 87 calories, but provides 64 grams of dietary fiber, 20-46 percent of the total recommended daily values of each of eight minerals and three vitamins, and 56 percent DV of vitamin C. It also contains 182 percent of folate, 222 percent of vitamin A, and 1,481 percent DV of vitamin K. It also contains choline and the important omega 3 and 6 fatty acids.
Escarole and White Bean Soup Recipe
2 containers low sodium chicken or vegetable broth
2 heads of escarole
2 cans of rinsed cannelloni or white kidney beans
3-5 cloves of garlic
1 Tbsp. olive oil
Saut the onion and garlic in olive oil until tender. Cut up the escarole and add to the pot and cook it down. Add the beans and broth and simmer for 30-60 minutes.
Simple, easy, quick, and nourishing. Enjoy!
Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist. She can be reached at Mountain Riders at 324-9900 or email@example.com. The information contained within Health Matters is not a substitute for professional medical examination, diagnosis or treatment. Always consult your physician before starting an exercise program or beginning any nutritional regimen.