Escarole and White Bean Soup
This recipe makes one hearty meal. It contains white beans and leafy, fiber-rich escarole. Warm yourself up inside while you satisfy your appetite.
- 4 Servings
- 12 min Prep Time
- 22 min Total Time
- Heat 4 tablespoons of olive oil in a heavy large pot over medium heat.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the escarole and celery and sauté until escarole is wilted, about 2 minutes.
- Add a pinch of salt.
- Add the chicken broth, beans, and Parmesan cheese.
- Cover and simmer until the beans are heated through, about 5 minutes.
- Season with salt and pepper, to taste.
- Ladle the soup into 4 bowls.
- Drizzle extra-virgin olive oil over each bowl.
- 4 tbsp extra-virgin olive oil, reserve 4 tsp
- 2 garlic cloves, chopped
- 1 lb escarole, chopped
- 4 stalks celery, chopped
- 2 tsp kosher salt
- 10 cups low-sodium chicken broth
- 2 15 oz. cans of cannellini beans, drained and rinsed
- 4 oz Parmesan cheese, shredded
- 2 tsp ground black pepper