Dad's Escarole and Bean Soup recipe

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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

Nutrition Info

271 calories
carbohydrate: 37.9 g
cholesterol: 0.6 mg
fat: 8 g
fiber: 11.4 g
protein: 10.7 g
saturatedFat: 1 g
servingSize: -
sodium: 1732.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese.

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