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; 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

Need a gluten free soup? Escarole and Bean Soup could be a super recipe to try. One serving contains 216 calories, 11g of protein, and 11g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 22 minutes. A mixture of low-salt chicken broth, cannellini beans, escarole, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn.

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.

Ingredients you will need

Parmesan