Escarole and White Bean Soup

Escarole and White Bean Soup

 escarole white bean soup

From March 23, 2006:  I made this soup last night and is was absolutely wonderful!  So simple, quick, and easy. I found the escarole with the other lettuces in the grocery store. This soup will definitely become a favorite.

Escarole and White Bean Soup

1 head escarole, cleaned and chopped into bite-size pieces
1/4 cup olive oil
4 cloves garlic
1 tsp. oregano
1/4 tsp. dried red pepper flakes
7 cups vegetable broth
4 cups cooked white beans (I used 2 cans of navy beans, drained and rinsed)
Parmesan cheese

Cook the escarole in boiling water for 5 minutes to remove the bitter taste. Drain. Meanwhile, heat the olive oil in a soup pot over medium heat and saute the garlic until fragrant, but not browned. Add oregano and red pepper flakes and stir a few seconds. Add broth, beans, and escarole and bring to a boil. Turn off heat and serve soup.  Pass the Parmesan cheese for sprinkling on top of the soup.


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