White Bean and Escarole Soup with Garlic

White Bean and Escarole Soup with Garlic
White Bean and Escarole Soup with Garlic

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoons olive oil

  • 1

    cup chopped onion

  • 1

    large carrot, cut into small dice

  • 5

    large garlic cloves, peeled & minced

  • 3

    cups (packed) 1-inch pieces escarole (about 1/2 large head)

  • 4

    cups (or more) canned vegetable broth or low-salt chicken broth

  • 3 1/4

    cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

  • 1

    14 1/2- to 16-ounce can diced tomatoes with green chiles, drained

  • 2

    tablespoons freshly grated Parmesan cheese

Directions

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

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