Dad’s Escarole and Bean Soup

Dad’s Escarole and Bean Soup

Tomatoes and cannellini beans simmer with escarole in this Italian-inspired soup.

Ready in: 1 h 25 m

Calories: 271

Ingredients

  • 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
  • Recipe Instructions

    1. 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.
    2. 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.

    Directions

    • Prep15 m
    • Cook1 h 10 m
    • Ready In1 h 25 m
    1. 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.
    2. 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.

      Nutrition Facts

      Per Serving: 271 calories; 8 g fat; 37.9 g carbohydrates; 10.7 g protein; < 1 mg cholesterol; 1732 mg sodium. Full nutrition

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      Dad's Escarole and Bean Soup

      Dad's Escarole and Bean Soup

      Dad's Escarole and Bean Soup

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