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White Bean and Escarole Soup
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Provided By:
Lauren Braun Costello

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    • Ingredients

    Serves:

    Directions

    In a stockpot over medium heat, add the olive oil and cook the onion stirring occasionally until golden, about 8 minutes. Add the garlic and cook for another 2 minutes.

    Stir in the escarole and cook until just wilted, about 2 minutes. Add carrots and cook 2 minutes more. Then add the beans and broth, plus salt and pepper to taste. Bring the soup to a gentle simmer and cook until slightly thickened, about 15 minutes.

    Taste the soup and season with salt and pepper, if necessary, before serving.

    This recipe doubles easily and freezes well.

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    4 Comments

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    frank

    sounds good just like my italian wife made for me many years ago

    November 04 2011 at 9:26 AM Report abuse rate up rate down Reply
    hberretti

    Sounds delicious, will ave to try it myself.

    September 22 2011 at 9:14 PM Report abuse rate up rate down Reply
    jennie

    gonna try it fingers crossed

    September 17 2011 at 2:28 PM Report abuse rate up rate down Reply
    1 reply to jennie's comment
    CATHIE

    so how was it? I'm making it now for some friends.

    October 15 2011 at 11:29 PM Report abuse rate up rate down Reply

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