White Bean, Chicken Noodle, and Escarole Soup

White Bean, Chicken Noodle, and Escarole Soup
Photo by Randy Mayor


  • 6 cups chopped escarole (about 3/4 pound) or fresh spinach
  • 1 (19-ounce) can cannellini beans or other white beans, drained
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • ¼ teaspoon crushed red pepper
  • 2 garlic cloves, chopped
  • ¼ teaspoon black pepper
  • 2 teaspoons olive oil
  • + 3 more ingredients
    • 10 cup water
    • 1 (10 3/4-ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell's Healthy Request)
    • ½ cup water

Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well. Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. Stir in 1/2 cup water, crushed r...

View full recipe at My Recipes


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