Escarole and White Bean Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 (850.48 g) can cannellini beans
- 1 medium head escarole, sliced finely (about 6 cups when cut finely)
- 473.18 ml low sodium chicken broth
- 793.78 g can peeled whole tomatoes
- 9.85 ml oregano
- 44.37 ml olive oil
- 6 garlic cloves, peeled and smashed
- 4.92-9.85 ml aleppo pepper
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
I am a teacher in Cluj, Romania.
I am social person who loves to throw parties, especially dinner parties.