Prep 10 mins
Cook 30 mins
This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.
- 2 (15 ounce) cans cannellini beans
- 1 medium head escarole, sliced finely (about 6 cups when cut finely)
- 2 cups low sodium chicken broth
- 1 (28 ounce) canpeeled whole tomatoes
- 2 teaspoons oregano
- 3 tablespoons olive oil
- 6 garlic cloves, peeled and smashed
- 1 -2 teaspoon aleppo pepper
- salt and pepper
- In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
- Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
- In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
- Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.