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Escarole Soup
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This is a great soup for Spring or Fall escarole! And using CSG Cranberry, Tiger Eye, or Hutterite Beans give the recipe and delicious something special!
Cook Time Passive Time
1.5 hours 6 hours
Cook Time Passive Time
1.5 hours 6 hours
Escarole Soup
Print Recipe
This is a great soup for Spring or Fall escarole! And using CSG Cranberry, Tiger Eye, or Hutterite Beans give the recipe and delicious something special!
Cook Time Passive Time
1.5 hours 6 hours
Cook Time Passive Time
1.5 hours 6 hours
Ingredients
Servings:
Instructions
  1. Soak beans for 6 hours or overnight. Rinse and cook until soft.
  2. In a soup pot over medium heat, heat the oil and add the scallions or onions. Cook until wilted (about 4 minutes).
  3. Add the escarole and cook until wilted (about 10 minutes). Add the stock or water and simmer about 20 minutes. Add the beans and simmer about 5-10 minutes more.
  4. Taste and season with salt and pepper. Serve hot with grated parmigiano cheese sprinkled on top (optional).
Recipe Notes

Recipe submitted by Farmer Gina

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