Escarole and White Bean Soup

Escarole and White Bean Soup
Photo by Leigh Beisch

Ingredients

  • 2 cloves garlic, peeled and minced
  • Salt and pepper
  • 8 ounces escarole
  • 1 onion (8 oz.), peeled and chopped
  • 1 tablespoon olive oil
  • Grated parmesan cheese
  • 8 ounces escarole
  • + 11 more ingredients
    • 1/3 cup chopped prosciutto or Westphalian ham (1 oz.)
    • 1 tablespoon olive oil
    • 1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained
    • 5 cups fat-skimmed chicken broth
    • 2 cloves garlic, peeled and minced
    • 5 cups fat-skimmed chicken broth
    • 1 onion (8 oz.), peeled and chopped
    • 1/3 cup chopped prosciutto or Westphalian ham (1 oz.)
    • Grated parmesan cheese
    • 1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained
    • Salt and pepper

1. Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4-inch-wide strips. 2. Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp, 3 to 5 minutes. 3. Add broth and beans, cover, and bring to a boil ...

View full recipe at My Recipes

Comments

Variations on Escarole and White Bean Soup

  • Escarole and White Bean Soup
    • 3 cups water
    • 2 13 1/2- to 14 1/2-ounces cans chicken broth or vegetable broth
    • grated parmesan
    • 2 carrots
    • 1 large celery rib
    • +4 other ingredients


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