Easy Bean and Escarole Soup
3 cloves garlic, minced
1 small onion, chopped
1 tablespoon olive oil
1 head(s) (large, 10-ounce) escarole, coarsely chopped
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
3-4 cans (14 1/2 ounces each) chicken broth
2 cups water
parsley, salt and fresh ground black pepper, to taste
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and escarole; saute until escarole begins to wilt, approximately 5-8 minutes. Add beans, chicken broth, water, parsley, salt and pepper, and bring to a boil. Lower heat and cook 15 minutes, or until beans are warmed through.
1 small onion, chopped
1 tablespoon olive oil
1 head(s) (large, 10-ounce) escarole, coarsely chopped
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
3-4 cans (14 1/2 ounces each) chicken broth
2 cups water
parsley, salt and fresh ground black pepper, to taste
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and escarole; saute until escarole begins to wilt, approximately 5-8 minutes. Add beans, chicken broth, water, parsley, salt and pepper, and bring to a boil. Lower heat and cook 15 minutes, or until beans are warmed through.
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