• 1 Tbs. plus 1 tsp. olive oil or clarified butter
• 1 clove garlic, chopped
• 3/4 tsp. fresh rosemary, chopped
• 2/3 cup plus 3 Tbs. escarole, chopped
• 1-1/4 lbs. canned cannellini or white kidney beans, drained
• 2-1/4 cups chicken broth
• salt and pepper

Heat first 3 ingredients in a soup pot. Add escarole. Cover and simmer until escarole is wilted. Add beans, chicken broth, and salt and pepper to taste. Cook on low heat for about 15 minutes. Serve with bread.

Per serving: calories 253, fat 6.4g, 23% calories from fat, cholesterol 1mg, protein 16.7g, carbohydrates 32.9g, fiber 7.2g, sugar 6.6g, sodium 894mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 2.0, Lean meat: 0.8, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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