Dad's Escarole and Bean Soup9 Reviews
- Prep: 15 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 25 min
“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.” - by Islandgirl17
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 271 cal
- 8 g
- 37.9 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 im..." See moreportant (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"
"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...." See more"
Savory Kale, Cannellini Bean, and Potato Soup
Creamy Italian White Bean Soup
Just swipe to see more like this.