Easy Chicken White Bean Escarole Soup
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|2 - 32 oz box||chicken broth|
|2 to 3 c||cooked shredded chicken|
|2 - 15 oz can(s)||white cannellini beans - rinsed and drained|
|1 bunch||escarole, well washed and roughly chopped|
|1 c||sliced celery|
|3/4 c||chopped carrot|
|3 Tbsp||olive oil|
|1 1/2 tsp||minced jarred garlic or equivalent fresh|
|1 small||onion, chopped|
|2 Tbsp||dried parsley|
|1 1/2 tsp||italian seasoning|
|2 Tbsp||parmesan cheese plus extra for serving|
|1 tsp||black pepper|
|salt to taste|
Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!