Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
6slices lower sodium turkey bacon, chopped
14ozmirepoix
1bay leaf
3garlic cloves, minced
3cans (15.5 ounces each) reduced sodium chickpeas, red kidney beans and/or white cannellini beans, rinsed and drained
3cupsunsalted chicken stock
2cupscanned tomato purée
½cuppacked chopped escarole or fresh spinach
1tbspfresh lemon juice
¼cupgrated parmesan cheese
2tbspgrated parmesan cheese
Chopped fresh parsley for garnish (optional)
1
In large saucepot, cook and stir bacon over medium heat 5 minutes or until crisp. Add mirepoix and bay leaf; cook and stir, covered, 5 minutes. Add garlic; cook and stir, covered, 30 seconds or until mirepoix is almost tender.
2
Stir in beans, stock and tomato purée; cover and heat to a simmer over medium-high heat. Reduce heat to medium-low; cook and stir, uncovered, 20 minutes. Add escarole; cook 5 minutes. Remove bay leaf; stir in lemon juice and ½ teaspoon fresh ground pepper. Makes about 9 cups.
3
Serve soup sprinkled with cheese; garnish with parsley, if desired.
Make it a Meal: Pair with a warm winter salad of sautéed kale mix with pecans and pomegranate seeds.
Chef Tip: For a vegetarian version: In step 1, omit the bacon; cook the mirepoix and bay leaf in 1 tablespoon olive oil, and continue with step 1. In step 2, substitute vegetable stock for the chicken stock.
Ingredients
6slices lower sodium turkey bacon, chopped
14ozmirepoix
1bay leaf
3garlic cloves, minced
3cans (15.5 ounces each) reduced sodium chickpeas, red kidney beans and/or white cannellini beans, rinsed and drained
3cupsunsalted chicken stock
2cupscanned tomato purée
½cuppacked chopped escarole or fresh spinach
1tbspfresh lemon juice
¼cupgrated parmesan cheese
2tbspgrated parmesan cheese
Chopped fresh parsley for garnish (optional)
Directions
1
In large saucepot, cook and stir bacon over medium heat 5 minutes or until crisp. Add mirepoix and bay leaf; cook and stir, covered, 5 minutes. Add garlic; cook and stir, covered, 30 seconds or until mirepoix is almost tender.
2
Stir in beans, stock and tomato purée; cover and heat to a simmer over medium-high heat. Reduce heat to medium-low; cook and stir, uncovered, 20 minutes. Add escarole; cook 5 minutes. Remove bay leaf; stir in lemon juice and ½ teaspoon fresh ground pepper. Makes about 9 cups.
3
Serve soup sprinkled with cheese; garnish with parsley, if desired.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
