"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." — Islandgirl17
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3 (15 ounce) cans
cannellini beans, drained and rinsed
1 (16 ounce) can
salt and pepper to taste
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
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.
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.
Excellent! Made it a few times and never the same. A very adaptable recipe! From different beans, greens to even adding pasta----ALWAYS DELICIOUS!
i am glad i found this recipe; while i used what i had on hand, this recipe was a saving grace for me.
i had just made a small amount of chicken stock, added a small bunch of escarole, and after seeing this recipe, added some bruchetta that i made the other day. i left out the beans, and boy is this good!!! thanks so much for the post islandgirl17!
This is so good. I have never made it with tomatoes before and loved it this way!
I put everything in my crockpot! I used a carton of vegetable broth and added 2 cups of water. I used three different types of canned beans and added a tabelspoon of dried dill to make it interesting. I did have to add a good amount of salt - since everything I used was no salt added! The only part I cooked on the stove - was I sauteed 2 red onions and 2 medium hot peppers in grapeseed oil, butter, salt, and 2 tablespoons of sugar to almost caramelize them - then added them to the crockpot. Cooked on low for 5 hours - WONDERFUL - the slight warmth from the peppers was perfect for this 23 degree night we are supposed to have! Thanks! Will use again and again - the crockpot - made this soooo easy!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Escarole and Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
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