Photo: Escarole and Bean Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped
- Salt
- 4 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (1-ounce) piece Parmesan
- Freshly ground black pepper
- 6 teaspoons extra-virgin olive oil
- Serving suggestion: crusty bread
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
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By websmither_13047760
cape may cour house
on February 02, 2012
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added whole button mushrooms just for fun. meatless tasty and easy.
nice way to keep warm today. waistline friendly too
By imotomi_8700619
USAFA, CO
on January 19, 2012
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Was very tasty... based on other reviews, I added some sliced bacon and sweet red onions. I didn't have escarole so I used collard greens. Didn't have the cannellini beans, so I used kidney beans & black beans. Served it with toasted rye bread and my family loved it! Will definitely make this again, but with Giada's original ingredients, because it is diabetic friendly. Thank you!!
By crizmarz
Acworth, GA
on December 25, 2011
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Was good, but not as good as I remember as a kid when my mom would make it. Seemed to have a very mild flavor. I suppose using the homemade stock and Parm Regiano would make it the best it can be.
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