Escarole and Bean Soup

42 Reviews

Prep: 10 min
Cook: 35 min
Ready In: 45 min

“This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.” - by Rosemarie

Ingredients

6 cloves garlic, minced
1 sweet onion, chopped
2 (15 ounce) cans navy beans
1 quart chicken broth
1 teaspoon adobo seasoning (optional)
4 cups chopped escarole

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Metric US

Original recipe yields 6 servings

Directions

Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Nutrition

Amount Per Serving (6 total)

Calories
214 cal
11%

Fat
0.9 g
1%

Carbs
40.4 g
13%

Based on a 2,000 calorie diet

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Reviews (42)

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Minduhla

Nov. 11, 2007

"My husband, who is italian, loves this soup! It's super easy and healthy. The only thing I changed is I pinched little sections of Jennie-O turkey italian sausage out of the casing and formed into l..." See moreittle meatballs. Browned them in a separate pan and added them to the onions & garlic after sweating them. The meatballs really made it into a meal. It tasted awesome. I also think the adobo spice is a must! This recipe is a keeper! "

CHRISCHADL

Apr. 16, 2007

"I love this soup. I have always made it with cannelini (white) beans & also add a box of frozen cheese pierogi. The kids pick out the parts they like...." See more"

SGARSON

Nov. 14, 2002

"The harddest part making this soup was chopping the onions.... This was very good and had a great taste everyone that ate it enjoyed it!..." See more"

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