White Bean, Chicken Noodle, and Escarole Soup

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