White Bean Soup with Escarole

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 2 (16-ounce) cans white cannellini beans, drained
  • 4 fresh sage leaves, cut into chiffonade
  • 8 ounces escarole or romaine lettuce, cut into chiffonade
  • 1/4 cup chopped Italian parsley
  • salt and pepper
Directions
  • Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer.

  • Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

  • Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.


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    Recipe courtesy of Ina Garten