WHITE BEAN, CHICKEN NOODLE, AND ESCAROLE SOUP 10 cups water 6 cups chopped escarole (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 1/4 cup grated fresh Parmesan cheese

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.

Serves 4.

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.

1 Serving - 1 cup soup and 1 tablespoon cheese: Calories: 267 (Cal. from fat: 27%), Fat: 8.1g (Saturated: 2.2g), Cholesterol: 15mg, Sodium: 643mg, Carbohydrate: 36.5g, Protein: 14.5g.

[Cooking Light, November 2000]