Dad's Escarole and Bean Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and PeasIngredients
- 3 tablespoons olive oil 1 onion, diced 6 cups water 6 cubes chicken bouillon 3 (15 ounce) cans cannellini beans, drained and rinsed 1 (16 ounce) can diced tomatoes salt and pepper to taste 1 pound torn escarole 6 cloves garlic, minced
Nutrition Info
- 271 caloriescarbohydrate: 37.9 gcholesterol: 0.6 mgfat: 8 gfiber: 11.4 gprotein: 10.7 gsaturatedFat: 1 gservingSize: -sodium: 1732.2 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Dad's Escarole and Bean Soup
Directions
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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.
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.