Main content

Escarole and Bean Soup


  • 2 tablespoons olive oil

  • 2 cloves garlic chopped

  • 1 lb escarole chopped

  • salt

  • 4 cups low salt chicken broth

  • 1 15 ounce can cannellini bean drained and rinsed

  • 1 1 ounce piece parmesan

  • freshly ground black pepper

  • 6 tablespoons extra virgin olive oil


  • 1.

    Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

  • 2.

    Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now