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Early Summer Escarole Bean Soup
Print Recipe
This is a quick and easy soup that incorporates a vibrant trio of early Summer vegetables!
Servings Prep Time
6 people 5 minutes
Servings Prep Time
6 people 5 minutes
Early Summer Escarole Bean Soup
Print Recipe
This is a quick and easy soup that incorporates a vibrant trio of early Summer vegetables!
Servings Prep Time
6 people 5 minutes
Servings Prep Time
6 people 5 minutes
Ingredients
Servings: people
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add the garlic and onion and saute until onion is translucent.
  3. Add the escarole and spices and saute until wilted, about 2 minutes.
  4. Add the broth, beans, and Parmesan cheese if you are using it.
  5. Cover and simmer until the beans are heated through, about 5-10 minutes. To enhance the flavors of the soup, let sit an additional 20-30 minutes with the lid on before serving.
  6. Serve the soup in bowls with 1 teaspoon extra-virgin olive oil drizzled over each.
Recipe Notes

Serving Suggestions: Serve with crusty bread, homemade crackers or croutons, or a fried egg on top! Recipe adapted from Food Network. Thank you to Claire and Flora Schubert for sharing!

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