Escarole And Beans
Break out the Italian bread and get ready to sop up all the soupy richness of this escarole soup. Tender greens in a flavorful broth with creamy cannellini beans and garlic. Don't forget to top with a drizzle of good olive oil and some parmigiano reggiano. Buon appetito!!
Escarole And Beans
Break out the Italian bread and get ready to sop up all the soupy richness of this escarole soup. Tender greens in a flavorful broth with creamy cannellini beans and garlic. Don't forget to top with a drizzle of good olive oil and some parmigiano reggiano. Buon appetito!!
Cooking Instructions
- 1
Saut? garlic lightly in olive oil. Rinse and drain escarole. Tear and add to garlic, wilt down, about 10 mins
- 2
Add stock, salt and pepper, garlic powder, and red pepper flakes. Let simmer covered for half hour.
- 3
When completely wilted, add beans . Let simmer for another 15 mins.
- 4
Add Parmesan, drizzle a little more olive oil and season to taste.
- 5
If you like it soupier, add more stock.
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