White Bean And Escarole Soup
serves 4-6
Recipe from cookthink
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ingredients
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
timer
prep: 10 minutes
total: 20 minutes
tools
colander
large saucepan
grater
instructions
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.
Comments
savoytruffle Says: February 16, 2008 at 08:15 PM
very tasty indeed! especially because i`m not a fan of escarole. it was a wonderful way to use it!