White Bean And Escarole Soup
serves 4-6
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2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
1 head escarole, trimmed, washed and chopped
2 15-ounce cans white beans, rinsed and drained
4 cups low-sodium broth (chicken or vegetable)
1 cup canned tomatoes, chopped
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 20 minutes
colander
large saucepan
grater
1. Heat the olive oil in a large saucepan over medium heat. When it's hot and shimmering, stir in the onion and sauté until it softens, about 4-6 minutes. Stir in the garlic and cook until it becomes fragrant, a minute or so.
2. Add the escarole to the pan and cook 3 minutes, stirring constantly. Stir in the beans, broth and tomatoes, and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes until the beans are tender. Take the pan off the heat and stir in the parmesan.
2. Add the escarole to the pan and cook 3 minutes, stirring constantly. Stir in the beans, broth and tomatoes, and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes until the beans are tender. Take the pan off the heat and stir in the parmesan.
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