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Escarole and White Bean Soup

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    Ingredients

    • 2 heads escarole
    • 3/4 cup olive oil
    • 4 cloves garlic, minced
    • 2 cans cannellini beans
    • 1/2 teaspoon oregano
    • 1/2 teaspoon red-pepper flakes
    • 2 (15.5-ounce) cans chicken broth
    • Salt and pepper, to taste
    • Parmesan cheese, for serving
    • Black pepper biscotti, for serving

    Directions

    1. Fill a large basin with water and add escarole; drain basin, refill with water, and return escarole to basin. Repeat this process at least 4 times, or until basin is free of sand. Drain, and chop escarole into bite-size pieces.

    2. Bring a large pot of water to a boil. Add escarole and cook 20 minutes. Drain.

    3. Heat oil in a Dutch oven over medium heat. Add garlic and cook until golden brown, 6 to 8 minutes. Add beans in their liquid, oregano, red-pepper flakes, chicken broth, and escarole. Raise heat and bring soup to a simmer; cover and cook 15 minutes.

    4. Place biscotti in individual serving bowls. Ladle soup into bowls and garnish with Parmesan cheese.

    Recipe Reviews

    • KAP117
      4 Feb, 2012

      I used 1/2 c. olive oil. Won't cook the escarole as long next time. Mine turned out mushy, following the directions. Not as pretty as the show, but tasted amazing! I don't have access to a good bakery...so substituted with good quality, large croutons in each bowl, just to try out the recipe. Turned out very well. Will definitely make again!

    • lss29
      14 Nov, 2011

      The TV says to use 1/2 cup olive oil!

    • lss29
      14 Nov, 2011

      There needs to be a link to print all of her receipes like Martha's. Please fix all Mad Hungry items! LS

    • sherry6
      13 Nov, 2011

      3/4 cup olive oil? I was t hinking of making this soup, but the recipe has to be wrong.

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