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Escarole and White Bean Soup Recipe

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This recipe for Escarole and White Bean Soup is from Our Great Family 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:  
1 bunch of escarole roughly chopped and washed in a colander
5 cloves of garlic peeled and sliced thinly
4 cups cooked cannellini beans or 3 (15 oz) cans drained white cannellini beans
1 quart of chicken broth (maybe a little bit more depending on how you like consistency), homemade or from a base
3 tablespoons olive oil
Salt and pepper to taste and grated cheese and olive oil for garnishing
Directions:
Directions:
Sauté the garlic with the olive oil in a Dutch oven or similar pot until light golden brown. Add the escarole and turn with tongs. Cook about 2 minutes until wilted. Add the beans and broth and bring to a simmer. Simmer for about 15-20 minutes. Check for consistency and seasoning. Adjust too thin by mashing a few beans and simmering a little longer and too thick by adding a little more broth.
Garnish with grated cheese and a little extra virgin olive oil. Serve.
*You can add a little loose crumbled Italian sausage or diced pancetta along with garlic if you want. Cut the oil down to 2 tablespoons if you choose that.

 

 

 

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