White bean escarole soup

Dietitian's tip:

Escarole is a member of the endive family. It's less bitter than kale or chard, and it's high in folate, fiber, and vitamins A and K.

Ingredients

1. 2 teaspoons olive oil
2. 2 cups diced onions
3. 2 teaspoons chopped garlic
4. 2 teaspoons chopped fresh sage
5. 2 cups vegetable stock
6. 2 cups drained cannellini beans
7. 1/2 cup sun-dried tomatoes
8. 4 cups escarole, stacked, rolled and cut vertically into uniform strips
9. 1/2 teaspoon salt
10. 1/4 teaspoon ground black pepper

Directions

In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.

Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.