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Escarole and Bean Soup Recipe

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This recipe for Escarole and Bean Soup, by , is from I Cugini nella Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Francesca Troast
Added: Tuesday, February 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp of extra virgin olive oil
3 cloves of minced garlic
1 bunch of escarole coursely chopped
1 can of cannelini beans undrained
1 cup of 99% FF swanson chicken broth

Directions:
Directions:
Heat oil in large skillet add garlic and cook 1 minute
add escarole, beans and broth. Season with salt and pepper, cover and cook 3 minutes to wilt escarole. Uncover and cook another 10 minutes stirring occasionally. Ladle into large bowls and serve with crusty garlic bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great dish for those cold days in NY

 

 

 

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