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Escarole and Beans

Escarole and bean soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 medium head of escarole
  • 3 tablespoons of olive oil
  • 6-7 cups of Chicken or vegetable stock
  • 1 19 oz can of White Cannellini Beans
  • 5 cloves of crushed garlic
  • salt and pepper to taste
  • cup Optional: 1/2of diced san marzano tomatoes

Instructions
 

  • Cut the escarole into 2-3" pieces and soak in water. Change the water a few times to make sure all the dirt is off the greens. In a small pot warm up 6 cups of stock. In a medium pot saute garlic in oil until lightly browned. If adding tomatoes do so now and saute a moment. Then add escarole and toss through the pot. Next, add the beans and mix all together. Salt and pepper to taste. Then add the warm stock to the pot. Cover and let simmer for aproximatley 20-30 mintues (until the escarole and beans are cooked.) Serve with some grated parmesan cheese.

Notes

If you don't have chicken or vegetable stock you could use water and a bouillon cube. Add the water to the pot and then the bouillon cube. If you decide to use this option remember to salt lightly as the bouillon cubes contain sodium.
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