Dad's Escarole and Bean Soup
Ingredients1 h 25 m servings 271 cals
- Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
- Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.
Per Serving: 271 calories; 8 g fat; 37.9 g carbohydrates; 10.7 g protein; < 1 mg cholesterol; 1732 mg sodium. Full nutrition
ReviewsRead all reviews 17
I really enjoyed this! Only a few modifications...sauteed the garlic with the onion in olive oil, added some crushed red chilies and diced celery with leaves. Recipe doesn't specify, but it is v...
I enjoyed this soup however I used veggie broth instead of chicken broth. It's good with or without the garlic as I have tried it both ways.
This soup was so good. The only thing I did differently was to use a 48 oz can of chicken broth instead of using the bouillon. I also followed the other suggestion of adding in celery (two ri...
I put everything in my crockpot! I used a carton of vegetable broth and added 2 cups of water. I used three different types of canned beans and added a tabelspoon of dried dill to make it inte...
Excellent! Made it a few times and never the same. A very adaptable recipe! From different beans, greens to even adding pasta----ALWAYS DELICIOUS!
i am glad i found this recipe; while i used what i had on hand, this recipe was a saving grace for me. i had just made a small amount of chicken stock, added a small bunch of escarole, and after...
I recently made this soup and it was delicious!!! This is my first time eating or making escarole/bean soup. I don't know how to make a recipe without "doctoring" it up, so I made a few changes ...