Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Reviews (5)

91 Ratings
  • 5 star values: 26
  • 4 star values: 29
  • 3 star values: 22
  • 2 star values: 12
  • 1 star values: 2
Rating: Unrated
10/13/2012
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.
Rating: Unrated
02/04/2012
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!
Rating: Unrated
11/14/2011
The TV says to use 1/2 cup olive oil!
Advertisement
Rating: Unrated
11/14/2011
There needs to be a link to print all of her receipes like Martha's. Please fix all Mad Hungry items! LS
Rating: Unrated
11/13/2011
3/4 cup olive oil? I was t hinking of making this soup, but the recipe has to be wrong.