Escarole and Bean Soup

Name: Escarole and Bean Soup
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 425 grams cannellini beans, drained and rinsed; 6 servings Serving suggestion: crusty bread; 454 grams escarole, chopped; 2 garlic cloves, chopped; 946 milliliters low-salt chicken broth; 2 Tbsps olive oil; 6 teaspoons extra-virgin olive oil; 28 grams Parmesan; 6 servings Salt

You can never have too many soup recipes, so give Escarole and Bean Soup a try. This recipe serves 6. One portion of this dish contains roughly 11g of protein, 11g of fat, and a total of 219 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 22 minutes. Head to the store and pick up olive oil, cannellini beans, salt, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the garlic and saute until fragrant, about 15 seconds.

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Garlic

Add the escarole and saute until wilted, about 2 minutes.

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Escarole

Add a pinch of salt.

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Salt

Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

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Parmesan