Escarole & White Bean Soup

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!

Escarole & White Bean Soup

by Crystal Organic Farm

6 Servings

• 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

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.
2. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.