Tuscan White Bean Soup

“Delicious chicken broth soup made with cannellini beans, small pasta and escarole. This is super good!”
READY IN:
1hr
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
  2. Add chicken broth, pepper and water; increase heat to high and bring to a boil.
  3. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
  4. Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
  5. Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
  6. Stir in escarole until heated through.

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