- 3 tablespoons olive oil
- 1 onion, diced
- 6 cups water
- 6 cubes chicken bouillon
- 3 (15 ounce) cans cannellini beans, drained and rinsed
- 1 (16 ounce) can diced tomatoes
- salt and pepper to taste
- 1 pound torn escarole
- 6 cloves garlic, minced
- Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
- Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.
05/15/2018
recipepes.com
Dad's Escarole and Bean Soup, recipe
PT15M
PT1H
5
455 calories
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