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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.

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  • Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.

Reviews (1)

26 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
11/08/2014
This was really bland for me. I added salt, but really, the soup just tasted very... one note.