White Bean and Escarole Soup

White Bean and Escarole Soup

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Lauren Braun Costello

50 mins total 20 mins prep Full Screen

Servings

Ingredients

• 3 onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 head escarole (chicory), washed, rough stems removed, leaves thinly sliced
• 1 cup diced carrots (approximately 2 carrots)
• 2 14-ounce cans cannellini beans
• 4 cups chicken stock
• salt and freshly ground black pepper

Directions

• In a stockpot over medium heat, add the olive oil and cook the onion stirring occasionally until golden, about 8 minutes. Add the garlic and cook for another 2 minutes.
• Stir in the escarole and cook until just wilted, about 2 minutes. Add carrots and cook 2 minutes more. Then add the beans and broth, plus salt and pepper to taste. Bring the soup to a gentle simmer and cook until slightly thickened, about 15 minutes.
• Taste the soup and season with salt and pepper, if necessary, before serving.
• This recipe doubles easily and freezes well.

• Filed under:
• Vegetable,
• Bean & Legume,
• Italian,
• Soup,
• Fall,
• Winter,
• Rosh Hashanah & Yom Kippur

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