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Dad's Escarole and Bean Soup

Dad's Escarole and Bean Soup

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Islandgirl17

Islandgirl17

This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1797 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  2. Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.
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Reviews

BRUNOSBETH
21

BRUNOSBETH

6/24/2010

I really enjoyed this! Only a few modifications...sauteed the garlic with the onion in olive oil, added some crushed red chilies and diced celery with leaves. Recipe doesn't specify, but it is very important (in my opinion anyway) to use product of Spain or Italy tomatoes for the best flavor. I served topped with freshly grated parm cheese and crusty bread. So simple and delicious! Thanks

KELEKITCHEN
14

KELEKITCHEN

6/7/2011

I enjoyed this soup however I used veggie broth instead of chicken broth. It's good with or without the garlic as I have tried it both ways.

Jem
10

Jem

1/27/2011

This soup was so good. The only thing I did differently was to use a 48 oz can of chicken broth instead of using the bouillon. I also followed the other suggestion of adding in celery (two ribs) and red pepper flakes. My husband definitely said this was a keeper.

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