Escarole and Bean Soup
Author: Ladles of Yum
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
- 2 Tbs olive oil
- 3 cloves of chopped garlic
- 1 bunch escarole, chopped
- 4 cups low sodium chicken broth (I use Greenway organic)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- Salt & pepper to taste
- Parmigiana cheese
- Heat the olive oil in a large pot over medium heat.
- Add the garlic and saute until fragrant, about 30 seconds (don't let it brown).
- Add the cleaned and chopped escarole and saute until wilted, about five minutes.
- Add the chicken broth and beans.
- Cover and simmer until the beans are fully cooked, 10-15 minutes.
- Season to taste with salt and pepper.
- Ladle into bowls and sprinkle with parmigiana cheese.
You can drizzle a teaspoon of additional olive oil over each bowl before serving.
I like to served this soup with a few slices of toasted bread.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2013/01/escarole-and-bean-soup/
2.2.8