2/3 cup water
1 onion, finely chopped
5 cloves crushed garlic
1/2 tsp. dried oregano
4 cups firmly packed chopped escarole
2 cans (14.5 oz.) small white beans, rinsed and drained
salt and freshly ground pepper to taste
Combine the chicken stock, water, onion, garlic and oregano in a large stock pot. Bring to a boil over high heat. Add the escarole and beans. Reduce heat to low when the soup resumes boiling. Simmer 10 to 15 minutes until the escarole is tender. Season with salt and pepper. Serve immediately. This recipe serves 8 and is 1 point per serving.
(85 cal; 1g fat; 4g fiber; 7g protein; 13g carbohydrate; 665 mg sodium)