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White Bean, Chicken Noodle and Escarole Soup

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“I got this recipe out of cooking light magazine about 4 years ago. Super fast meal for when you're too tired to spend much time cooking. I skip the step with the 10 cups of water. I normally use a prepacked container of fresh baby spinach and zap it in the micro for a few minutes. I like to have some texture and color left in my greens.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot.
  2. Add the escarole, and reduce heat to medium.
  3. Cook for 10 minutes or until tender; drain well.
  4. Heat oil in pan over medium heat.
  5. Add garlic; cook for 3 minutes or until lightly browned.
  6. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup.
  7. Bring to a boil; add cooked escarole, and cook until thoroughly heated.
  8. Ladle into individual bowls, and sprinkle with cheese.

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