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Escarole and bean soup

From Stoneledge Farm
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course soup/stews
Cuisine Italian
Servings 6 bowls

Ingredients
  

  • 2 TBS olive oil
  • 2 garlic cloves chopped
  • 1 head escarole chopped
  • Salt
  • 4 cups low-sodium chicken broth
  • 1 cup dried cannellini beans that have been cooked makes 2 cups cooked beans or 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 oz piece Parmesan
  • Freshly ground black pepper
  • 6 tsp extra-virgin olive oil
  • Crusty bread for serving

Instructions
 

  • Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, cannellini beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Keyword budget-friendly, cheesy, lunch, one-pot, quick, sneaking veggies!, soups/stews, weeknight favorites