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Escarole and White Bean Soup

91

Source: Mad Hungry

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.

Reviews Add a comment

  • MoMuCo
    13 OCT, 2012
    This is a wonderful soup! I only made a half recipe in case I wasn't happy with it and now there is not enough! And SO EASY! I also never make anything without onions and almost put them in but am glad I didn't. This soup stands on it's own and was wonderful on a rainy 40 degree Indiana afternoon.
    Reply
  • 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!
    Reply
  • lss29
    14 NOV, 2011
    The TV says to use 1/2 cup olive oil!
    Reply
  • 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
    Reply
  • sherry6
    13 NOV, 2011
    3/4 cup olive oil? I was t hinking of making this soup, but the recipe has to be wrong.
    Reply