Escarole and Bean Soup

This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.

Step: 1

Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.

Step: 2

Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Per Serving: 214 calories; protein 12.3g; carbohydrates 40.4g; fat 0.9g; sodium 339.9mg.

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