Escarole and White Bean Soup

Ingredients

  • 1 large garlic clove
  • 1 large celery rib
  • 2 carrots
  • 2 13 1/2- to 14 1/2-ounces cans chicken broth or vegetable broth
  • 3 cups water
  • 1 pound escarole
  • 1 16- to 19-ounce can white beans such as cannellini
  • + 3 more ingredients
    • 1 medium onion
    • 2 tablespoons olive oil
    • grated parmesan

Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water. Heat oil in a 5- to 6-quart heavy pot over mode...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network