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White Bean and Escarole Soup

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White Bean and Escarole Soup

White Bean and Escarole Soup
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep

Ingredients

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.