Escarole White Bean Soup
You will read this recipe and scratch your head thinking is it really that simple?
It is, at least with my recipes.
You’ll need:
- 6 cloves of garlic chopped
- 1 cup onions chopped
- 1 carrot chopped
- 2 cups red potatoes diced
- 2 cans of prepared cannellini beans, rinsed
- 1 head of escarole, chopped
- 2-qts of vegetable or chicken stock homemade or store bought
- 1-10 ounce can of diced tomatoes and the juice
- Salt n pepper to taste
- 1/4 cup grated Romano cheese
- 2 tablespoons extra virgin olive oil
- 1/2 tsp crushed red pepper flakes
Directions:
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In a large soup pot add the olive oil and once hot add the crushed red pepper flakes, potatoes, carrots, onions, garlic and sauté for 5 minutes.
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Now add the stock and the tomatoes with all the juice, salt and pepper to taste.
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Bring this to a boil, lower to a simmer cover and let cook for 15 minutes.
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Add the beans and cook covered for 15 minutes.
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Add the chopped escarole and stir into the soup.
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Put the lid back on the pot and allow it to sit off the heat for 10 minutes so the escarole can cook.
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Remove the lid and stir in the romano cheese and serve.
Options:
- Cook a chicken breast shred it and add when you add the the escarole.
- Cook sweet Italian sausage. Cut into bite size pieces and add when you add the beans.
- Add cooked rice when you add the escarole.
- Add cooked pasta when you add the escarole.
- Use your imagination and add what you love.
Daniel Mancini
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