Escarole, Three Bean, and Roasted Garlic Soup

Escarole, Three Bean, and Roasted Garlic Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (15-ounce) can kidney beans, rinsed and drained
  • Sage sprigs (optional)
  • 6 tablespoons grated fresh Parmesan cheese
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • ½ teaspoon chopped fresh sage
  • 4 cups fat-free, less-sodium chicken broth
  • 4 cups fat-free, less-sodium chicken broth
  • + 17 more ingredients
    • ½ teaspoon chopped fresh sage
    • 8 cups chopped escarole (about 1 pound)
    • 8 cups chopped escarole (about 1 pound)
    • 1 tablespoon olive oil
    • 1 (15-ounce) can pink beans, rinsed and drained
    • 1 (15-ounce) can pink beans, rinsed and drained
    • 1 whole garlic head
    • 1 whole garlic head
    • 1 tablespoon olive oil
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground black pepper
    • Sage sprigs (optional)
    • 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
    • 2 cups Basic Marinara
    • 2 cups Basic Marinara
    • 6 tablespoons grated fresh Parmesan cheese
    • 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided

Preheat oven to 350°.Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a f...

View full recipe at My Recipes

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