| This recipe is liked by 0 person(s). |
Escarole and bean soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep: 12 minutes Cook 10 minutes serves: 6 Courtesy Giada De Laurentis Ingredients: | |
| 2 tbs | olive oil |
| 2 | garlic cloves, chopped |
| 1 pound | escarole, chopped |
| Salt | |
| 4 cups | low salt chicken broth |
| 1 (15 oz can) cannellini beans, drained and rinsed | |
| 1 ( 1ounce) | Parmesan |
| Freshly ground black pepper | |
| 6 tsp | extra virgin olive oil |
Serving suggestion; crusty bread
Directions:
Heat 2 tbs olive oil in a heavy large pot over medium high heat. Add the garlic and sauté until fragrant, about 1 seconds. Ad the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper,to taste
Ladle the soup in 6 bowls. Drizzle 1 tsp extra virgin olive oil over each. Serve with crusty bread.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.