Prep time: 15 minutes, Cook time: 35 minutes
1 tbsp Imported olive oil
1 large onion, finely chopped
3 medium carrots, peeled and thinly sliced
2 celery stalks, finely chopped
1 tbsp. minced garlic
2 tsp. no-salt-added Italian seasoning
1 (14.5-oz.) can no-salt-added diced tomatoes, drained
6 cups reduced-sodium chicken or vegetable broth
1 tbsp. fresh lemon juice
2 (15-oz.) cans cannellini beans, rinsed and drained
1 head of escarole, trimmed, coarsely chopped
Shredded Asiago (optional)
- In a large pot heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 8 minutes or until vegetables soften. Add garlic and seasoning; cook 1 to 2 minutes.
- Add tomatoes, broth and lemon juice; bring to boiling. Reduce heat; simmer 15 to 20 minutes, stirring occasionally. Stir in beans; cook 2 minutes. Gradually add escarole; cook and stir 3 minutes or until just wilted.
- Ladle soup into bowls, top with Asiago (if desired), and serve.
Per serving: 105 calories, 2g fat, 0g saturated fat, 0mg cholesterol, 235mg sodium, 17g carbohydrate, 6g fiber, 6g protein
Make it a meal: Serve with toasted whole-grain bread and assorted fresh fruit.