Escarole Soup
Yield
servingsPrep
10 minCook
70 minReady
8 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
white beans
|
|
| 5 | cups |
chicken broth
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | small |
onions
finely diced |
|
| 2 | cups |
escarole
chopped |
* |
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
white beans
|
|
| 1.2 | l |
chicken broth
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
garlic
minced |
|
| 1 | small |
onions
finely diced |
|
| 473 | ml |
escarole
chopped |
* |
| 1 | x |
black pepper
to taste |
*
|
Directions
Soak the beans overnight in water. Drain.
Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes.
Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften.
Add the escarole and continue to cook until wilted, another 10 minutes.
Add the beans and broth to the pot with the escarole.
Add salt and pepper as desired, cover and simmer for 20 Serve piping hot.
