Escarole & Bean Soup

By / Photography By Kathryn Brass-Piper | January 12, 2018

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken stock, canned or homemade
  • 2 carrots, peeled and chopped
  • 3 cups escarole, roughly chopped
  • 1 15-ounce can cannellini beans, rinsed
  • Kosher salt and freshly ground black pepper, to taste

Preparation

In a soup pot, add butter, onion, garlic; cook over low heat until slightly translucent, then add chicken stock and carrots.

Simmer a few minutes, then add escarole and beans. Simmer 20–30 minutes, then season to taste with salt and pepper and serve.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken stock, canned or homemade
  • 2 carrots, peeled and chopped
  • 3 cups escarole, roughly chopped
  • 1 15-ounce can cannellini beans, rinsed
  • Kosher salt and freshly ground black pepper, to taste
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