Escarole and Bean Soup recipe

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Ingredients

6 cloves garlic, minced
1 sweet onion, chopped
2 (15 ounce) cans navy beans
1 quart chicken broth
1 teaspoon adobo seasoning
4 cups chopped escarole

Nutrition Info

213.9 calories
carbohydrate: 40.4 g
cholesterol: : -
fat: 0.9 g
fiber: 15.9 g
protein: 12.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 339.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.

  2. Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Recipe Yield

6 servings

Recipe Note

This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.

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