Escarole and Bean Soup

Servings: 6

Keep the Italian grating cheese handy for sprinkling over the served bowl of greens and beans. Add a cup full of small cooked pasta, such as ditalino to each bowl, if desired.



1/2 cup olive oil
1/2cup finely chopped onion
2 garlic cloves, minced
8 cups chicken stock or broth
4 cups escarole, cleaned and shredded into bite-size pieces
4 cups cooked (canned) red kidney beans, drained, juice reserved
1/2 teaspoon dried red pepper flakes Finely chopped flat-leaf Italian parsley for garnish

Escarole and Bean Soup recipe 


In a large saucepan coated with Teflon™ non-stick, heat the oil over medium and saute the onions for about 3-1/2 minutes or until they turn translucent. Add the garlic and saute for another 3 minutes until golden brown.

Add the stock and the drained bean juice; fold in the escarole, cooking for about 15 minutes or until the greens are wilted and tender. Add the beans and season with salt. Lower the heat and stir the beans, cooking just until the beans are hot. Season with the red pepper and serve.

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