Real Recipes From Real Home Cooks ®

bean & escarole soup

(1 rating)
Recipe by
Anne Chance
Poughkeepsie, NY

Quick Dinner

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min

Ingredients For bean & escarole soup

  • 4 c
    chicken or vegetable broth
  • 1 bunch
    escarole
  • 3 clove
    garlic
  • 2 Tbsp
    olive oil
  • 1 can
    cannelini beans
  • 1 Tbsp
    oregano
  • 1 1/2 c
    ditalini (tube pasta)
  • 1 Tbsp
    salt

How To Make bean & escarole soup

  • 1
    Mince garlic and in a soup pot saute garlic in olive oil until fragrant but not brown or burnt.
  • 2
    After thorough cleaning, chop escarole in bite size pieces and add to garlic to wilt.
  • 3
    When escarole is wilted add broth, cannelini beans, and oregano.
  • 4
    In a separate pot, bring 2 quarts of water to a boil.
  • 5
    Add salt to season
  • 6
    Add ditalini and cook for 12 minutes, or until al dente.
  • 7
    Drain pasta and add to soup pot.
  • 8
    Serve in soup bowls with Italian Cheese as a condiment.
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