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Escarole and Bean Soup

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Ingredients

  • 1 T olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz. each) reduced sodium chicken broth
  • 1 can (14.5 oz.) diced tomatoes, with juice
  • 1/2 c whole-grain orzo
  • 1/4 t each: crushed red pepper, ground black pepper
  • 1/2 c water
  • 1 can (15 oz.) white kidney beans, rinsed
  • 4 c chopped escarole (about 1 bunch)
  • /4 c grated parmesan cheese

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

In a large pot over a medium-high flame, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.

Add the beans and greens, then cook, stirring often, until the greens are tender, about 5 more minutes.

Serve sprinkled with parmesan cheese.

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