White Bean, Chicken Noodle, and Escarole Soup

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=386773

Yield

4 servings (serving size: 1 cup soup and 1 tablespoon cheese)

Ingredients

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

Preparation

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 red pepper, black pepper, cannellini beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle into individual bowls, and sprinkle with cheese.

NOTE: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for escarole or fresh spinach.