Dad's Escarole and Bean Soup Recipe - Bush’s Best

Dad's Escarole and Bean Soup

Recipe By: Islandgirl17  
Write a Review | Read Reviews (1)
Tomatoes and cannellini beans simmer with escarole in this Italian-inspired soup.
 
  • Prep: 15 Minutes
  • |
  • Cook: 1 hour 10 Minutes
  • |
  • Total: 1 hour 25 Minutes
 
6
 
 
  • 3 tablespoons olive oil
    •
  • 1 onion, diced
    •
  • 6 cups water
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  • 6 cubes chicken bouillon
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  • 3 (15 ounce) cans cannellini beans, drained and rinsed
    •
  • 1 (16 ounce) can diced tomatoes
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  • salt and pepper to taste
    •
  • 1 pound torn escarole
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  • 6 cloves garlic, minced
    •
 
  1. Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  2. Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.
  • Current Tags:
  • Soup
Nutrition Information
 
 
More Reviews (1)
Reviewed By: BRUNOSBETH
I really enjoyed this! Only a few modifications...sauteed the garlic with the onion in olive oil, added some crushed red chilies and diced celery with leaves. Recipe doesn't specify, but it is very important (in my opinion anyway) to use product of Spain or Italy tomatoes for the best flavor. I served topped with freshly grated parm cheese and crusty bread. So simple and delicious! Thanks