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Escarole and Bean Soup

 

escarole and bean

Soup is great all year long- So with Spring very close I’ll start to make lighter Soups or even have them as meals with fresh-baked Bread. My Grandmother and Mother used to make this, so we keep the tradition alive.

olive oil 3 tablespoons

garlic cloves 3 chopped

onion 1/2 diced

tomato 1 diced

escarole 2 pounds chopped

Salt for taste

chicken broth 2 quarts

cannelloni beans 2 cans drained and rinsed

Parmesan Cheese 1 Cup

black pepper for taste

fresh parsley 1 tablespoon

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

white wine 1/8 cup

Directions:

Heat olive oil in a large pot over medium heat. Add the garlic and onion, sauté until fragrant, about 30-60 seconds. Deglaze with white wine. Add the escarole and sauté until wilted, about 2 minutes. Add the chicken broth, beans, chopped tomatoes, seasonings, and Parmesan cheese. Cover and bring to a boil, then simmer for about 20 minutes. Enjoy, Jason!

Published inRecipesSoups