Escarole & White Bean Soup
By Crystal Organic Farm
This simple wintertime recipe from Crystal Organic Farm puts your beautiful local escarole front and center! Throw it together in 10-15 minutes and warm up on a cold day or chilly evening!
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Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 head escarole, chopped
- Salt
- 4 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (1-ounce) piece Parmesan
- Freshly ground black pepper
- 6 teaspoons extra-virgin olive oil
- Serving suggestion: crusty bread
Overview
Servings
6
Instructions
Step 1
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until 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.
Step 2
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
