Escarole and Bean Soup

TOTAL TIME: 22 min
Prep: 12 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Easy

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
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      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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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on January 15, 2014

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        Instead of using escarole, I used a pound of carrots. I served this as a starter for a dinner with my parents. It was a big hit.

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      • on April 29, 2012

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        This recipe is super good and super easy!

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