Escarole and Bean Soup42 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 214 cal
- 0.9 g
- 40.4 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"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! "
"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"
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