Escarole and Bean Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 4 chopped garlic cloves
- 1 head escarole, washed and coarsely chopped
- 2 (14 ounce) cans low sodium chicken broth (use more or less depending on how "soupy" you like)
- 1 (15 ounce) can cannellini beans
- toasted Italian bread, slices
- red pepper flakes
- parmesan cheese, grated
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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RECIPE SUBMITTED BY
Richard-NYC
United States