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Escarole Minestrone Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 459kcal

Ingredients

  • 2 cups Fresh escarole chopped and rinsed well
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Onion finely chopped
  • 4 cloves Garlic sliced thin
  • 2 oz Ground turkey
  • 3 cups Chicken broth
  • 1/2 tsp Ground sage
  • 1/4 cup White beans
  • 1/4 cup Red kidney beans
  • 1/4 cup Israeli couscous
  • 2 tsp Parmesan cheese
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Place the escarole in a bowl of cool water. Let soak for a few minutes to wash the leaves. Swish it around occasionally. Then remove the escarole from the water.
  • Heat a pot over medium heat. Once hot, add the oil and onion. Saute until the onion are softened. Then add in the garlic and sauté till golden brown. Crumble in the turkey and brown well while breaking it up into smaller pieces.
  • Pour in the broth, escarole, sage, beans, season with salt and pepper, cover with a lid and bring to a simmer for about 10 to 15 minutes to build flavor. Add in the couscous and simmer until tender.
  • Taste and adjust the seasoning with salt to taste. Garnish with parmesan. Serve with crackers.

Nutrition

Calories: 459kcal | Carbohydrates: 68g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1896mg | Potassium: 637mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1368IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 5mg