Escarole Soup

This soup doesn’t freeze as well as others, keep that in mind when deciding how much to make!

Escarole Soup

Recipe by Chef BinksCourse: LunchDifficulty: Easy
Servings

4

Servings
Prep time

10

minutes

Ingredients

  • 2 Tablespoon Olive Oil

  • 2 Cloves Garlic Chopped

  • 1 lb. Escarole, Chopped

  • Salt & Pepper, to Taste

  • 4 Cups Chicken Broth

  • 1 (15 oz.) Can Cannellini Beans, Drained and Rinsed

  • 1/2 Cup Parmesan Cheese

Directions

  • Heat 2 tablespoons of olive oil in a large pot over medium heat, stove-top.
  • Add the garlic and sauté about 30 seconds or until fragrant.
  • Add the escarole and sauté for about 2 minutes, or until wilted.
  • Add a pinch of salt, chicken broth, beans, and parmesan cheese.
  • Cover and simmer until the beans are heated through, should take about 5 minutes
  • Season with salt and pepper, to taste.

Recipe Video

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