Escarole and Bean Soup

Makes 2-4 small servings

  • 1 Head of escarole or 1 Bag
  • 3 or 4 cloves of garlic – minced
  • Extra Virgin Olive Oil (enough to coat the bottom of the pot)
  • 1 Can of Cannellini beans( I use Progresso)
  • 1-8oz can of Contadina tomato sauce
  • 2 cups Chicken broth(stock) or Vegetable stock
  • Wash escarole well
  • Saute garlic in the pot with the EVOO
  • When the garlic starts to heat up, add the escarole, stirring constantly so it doesn’t burn.  It should wilt quickly over medium heat. 
  • When escarole is mostly wilted, add the tomatoes, chicken stock, and cook together for at least 20 minutes until it is boiling.  Then add the beans, salt, and pepper
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