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soup Escarole and White Bean Soup


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  • 2 heads escarole
  • 3/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 cans cannellini beans
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red-pepper flakes
  • 2 (15.5-ounce) cans chicken broth
  • Salt and pepper, to taste
  • Parmesan cheese, for serving
  • Black pepper biscotti, for serving



Step 1

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1. Fill a large basin with V{ater and add escarole; drain basin, refill with water, and return escarole to basin. Repeat this proces
at least 4 times, or until basin is free of sand. Drain, and chop escarole into bite-size pieces.
2. Bring a large pot of water to a boil. Add escarole and cook 20 minutes. Drain.
3. Heat oil in a Dutch oven over medium heat. Add garlic and cook until golden brown, 6 to 8 minutes. Add beans in their liquid
oregano, red-pepper flakes, chicken broth, and escarole. Raise heat and bring soup to a simmer; cover and cook 15 minute
4. Place biscotti in individual serving bowls. Ladle soup into bowls and garnish with Parmesan cheese.

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