Escarole Soup

1. 1

   In a soup kettle or Dutch oven, combine the bean and stock.

2. 2

   Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 30 minutes, or until the beans are tender.

3. 3

   Meanwhile, heat the oil in a saucepan, and saute the garlic and onion until the onions are translucent.

4. 4

   Add the escarole, and continue to cook, stirring frequently, for about 10 minutes, or until the escarole is well wilted.

5. 5

   Add to the beans, recover, and continue to cook for about 20 minutes.

6. 6

   Turn off the heat, and adjust the salt and pepper to taste.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.