Recipe courtesy of Michele Urvater

White Bean Soup with Escarole

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 2 servings
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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

  1. 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.
  2. 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.
  3. 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.