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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Escarole and Bean Soup Recipe

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This recipe for Escarole and Bean Soup is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
2 garlic cloves, chopped
1 lb. fresh escarole, washed and chopped
Salt to taste
4 c. low salt chicken broth
1 can (15 oz.) cannelloni beans, drained
1 wedge (2 oz.) Parmesan cheese
Freshly ground pepper, to taste
Directions:
Directions:
Heat the olive oil in a large pot over medium heat; add garlic and saute just until slightly golded; add the escarole and saute just until wilted. Add chicken broth, beans, salt and Parmesan cheese; cover and simmer for 5 minutes or until the beans are thoroughly heated and the wedge of cheese has melted. Taste and season with salt and pepper as needed.

Fill soup bowls and drizzle 1 tsp. olive oil over each and sprinkle with extra grated parmesan cheese if desired.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I like to serve this with a nice crusty rustic bread.

 

 

 

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