Escarole and White Bean Soup

AllSpinachCarrotBeetsKaleGarlic ScapesScallionsBok ChoiCilantroSummer SquashCabbageCasserolePastaTomatilloOnionCucumberJalapenoWatermelonBasilFetaChinese EggplantGarlicTomatoBell PepperPepperEggplantCouscousFennelHot PeppersWinter SquashPotatoBroccoli RabeTurnipsEscaroleWhite Bean
Written By Margaret Yarmush

Ingredients:

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 head escarole, chopped into 1 inch pieces

  • salt to taste

  • 4 cups chicken or vegetable broth

  • 1 can cannellini beans, rinsed

  • 1 inch piece Parmesan cheese

  • black pepper to taste

In a large soup pot, heat olive oil. Add minced garlic and saute until fragrant, about 30 second. Then add escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Then add chicken or vegetable broth, cannellini beans and parmesan cheese. Bring to a simmer and cook for approximately 5 minutes or until the beans are hot. Season with salt and pepper to taste. Delicious served with a loaf of crusty bread.

Margaret Yarmush
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