Name: Escarole and Bean Soup
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 6 servings
Cuisine: italian
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

Watch how to make this recipe.

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.

On Tonight

Escarole and Bean Soup

Categories:

More from:

Related Pages