White Bean, Chicken Noodle, and Escarole Soup

Ingredients

• ¼ teaspoon crushed red pepper
• 2 teaspoons olive oil
• 6 cups chopped escarole (about 3/4 pound) or fresh spinach
• ½ cup water
• 1 (19-ounce) can cannellini beans or other white beans, drained
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• 2 garlic cloves, chopped
• + 3 more ingredients
• • ¼ teaspoon black pepper
  • 1 (10 3/4-ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell's Healthy Request)
  • 10 cup water

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 r...

View full recipe at My Recipes