This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Portuguese Bean Soup
Creamy Italian White Bean Soup
Tuscan Chard and Cannellini Bean Soup
White Bean Soup with Quinoa, Spinach, and Shiitakes
Mongo Guisado (Mung Bean Soup)
more »
Top Related Articles
The Global Pantry: Italy
Cooking with Canned Tomatoes
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Matzo Ball Soup
Soup Up Your Chicken Soup
Bean Basics
Super Bowl(R): Chili Cook-Off
Making Vegetable Stock
Related Collections
Authentic Italian Soups
Canned Tomatoes
Escarole
Authentic Italian Recipes
Canned Beans and Peas

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Dad's Escarole and Bean Soup

By: 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."

Rate/Review | Read Reviews (6)

What to Drink?
	Pinot Gris/Pinot Grigio

Prep Time:
15 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 tablespoons olive oil
1 onion, diced
6 cups water
6 cubes chicken bouillon
3 (15 ounce) cans cannellini beans, drained and rinsed
1 (16 ounce) can diced tomatoes
salt and pepper to taste
1 pound torn escarole
6 cloves garlic, minced

Directions

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.