Escarole and Bean Soup

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Great base starter recipe. You can turn this into a altered version of minestroni by just adding a few sliced links of Italian sausage, a small can of tomatoe sauce, some sliced fresh zuchinni, chopped roasted red bell pepper, and a small amount of pasta, some basil, oregano and a bay leaf. Let it cook for about 2 hours with the lid off to really concentrate the flavors. Oh yeah!

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I was raised with this soup and love it! If you like a little thicker broth, don't drain or rinse the beans and add some cooked ditalini macaroni to the soup. It's wonderful tasting and filling. I like a half of small onion slivered and cut added to the olive oil before adding the garlic to cook. Also a pinch of red pepper seeds and dried oregano gives the soup a wonderful flavor. I like some of the variations reviewers have come up with, especially adding cooked bacon or italian sausage. You could also use Romano cheese in this--Yumm!

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This was so very tasty and moreso it was so easy and used so few ingredients. I did at the end add some pepperoni slices to soup it gave a wonderful flavor. I will definetly make this again.

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I like to try and find recipes using unusual vegetables to get more of a variety. This was a fast and easy one to use. It was tasty, but could have used more salt. This wasn't a fault of the recipe, however.

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I love this recipe. It is very easy and makes a nice comforting soup on a cold day. I use spinach if I don't have the escarole and it's all good!

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I used kale instead of escarole and used vegetable stock and it was just delicious! I make this soup often. My friends loved it too.

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Very easy and no need to get hung up on measurements. I added some onions, carrots and cooked chicken so I could use up stuff that I had on hand - great result and I will be making this again!

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This is a Hearty - Feel Good Soup- I did not have a hunk of Parmesian around so I justed used Store Bought Parmesian. Did the trick. I used Vegtable Stock to keep the fat content down because of the cheese. It came out great! I also for myself had some NY Strip leftover from a previous meal. Added it to the soup and a tbsp of Bacon drippings I keep handy and like emeril BAM! What a dinner!

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This soup is perfect to prepare after a long day at work. It's filling yet not heavy. Definately serve with your favorite bread. Great for a rainy day or as a side dish in the fall. Don't pass it up.

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I made this tonight with a few substitutions...I must have had a HUMONGOUS head of escarole, b/c I used 3/4 of the head and the soup was all escarole. But this was my first time using this veggie and I loved it. I also used a 2 inch piece of parmesan rind, a whole onion, some fennel seeds, and half of a package of turkey kielbasa that I had to use up in the fridge, sliced into half moons and sauteed in the soup pot first. Next time I would add turkey Italian sausage from the farmers' market but it was delicious, even with the kielbasa. I topped it with a drizzle of a nice olive oil, fresh ground black pepper, and a bit of fresh grated parm regg. It really is an easy, delicious soup that I will make again and again.