Escarole and Bean Soup

(from Metro Cooks’s recipe box)

Source: Food Network

Prep time: 12 minutes
Cook time: 10 minutes
Serves 6 people

Categories: Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped
  • Salt
  • 4 cups low-salt chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (1-ounce) piece Parmesan
  • Nutmeg, Lightly flavor to taste
  • 1 Lemon zest + Juice
  • Freshly ground black pepper
  • 6 teaspoons extra-virgin olive oil
  • Serving suggestion: crusty bread

Directions

  1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.

  2. Add the garlic and saute until fragrant, about 15 seconds.

  3. Add the escarole and saute until wilted, about 2 minutes.

  4. Add a pinch of salt.

  5. Add the chicken broth, beans, and Parmesan cheese.

  6. Cover and simmer until the beans are heated through, about 5 minutes.

  7. Add nutmeg

  8. Add lemon zest & juice

  9. Season with salt and pepper, to taste.

  10. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

  11. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe.html?oc=linkback

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