Escarole and Bean Soup

"Another dish that was part of my childhood."
 
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Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat oil in large Dutch oven.
  • Add garlic and sauté until golden.
  • Add washed escarole and cover.
  • Stir occasionally until escarole wilts about 10 minutes.
  • Add chicken broth and beans.
  • Stir and heat through.
  • Place toasted Italian bread in soup bowls; ladle soup over bread.
  • Sprinkle with red pepper flakes and cheese as desired.

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Reviews

  1. Delicious...substituted 2 bouillions and 2 cups of water for the chicken broth. YUMMY! Thanks for posting.
     
  2. So easy to make. Delicious! I used vegan fake-chicken broth and a little onion soup mix instead of chicken broth.
     
  3. pure comfort food. I was luck & had homemade chicken stock, but that's all that was different. This is easy & soooooooooo good. Thanks for taking me back to Auntie's Kitchen.
     
  4. lovely quick delicious & satisfying meal for the recent bit of wet/cold weather we had! Thank you Richard - NYC for sharing a quick toothsome soup that was still almost from scratch (I use chicken base instead of buying broth if I have no broth frozen).
     
  5. I have been recommending this recipe to friends and other chefs here and just realized that I have never reviewed it! My apologies! This is one of my favorite meals of all time. It's a great quick dinner with cooked-all-day comfort and taste. Thanks, Richard.
     
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Tweaks

  1. Delicious...substituted 2 bouillions and 2 cups of water for the chicken broth. YUMMY! Thanks for posting.
     
  2. So easy to make. Delicious! I used vegan fake-chicken broth and a little onion soup mix instead of chicken broth.
     
  3. lovely quick delicious & satisfying meal for the recent bit of wet/cold weather we had! Thank you Richard - NYC for sharing a quick toothsome soup that was still almost from scratch (I use chicken base instead of buying broth if I have no broth frozen).
     

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