Escarole and Bean Soup Recipe
Ingredients
- 1 head of escarole, washed and chopped
- 2 cups of cooked white beans (such as cannellini or great northern beans)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 2 tablespoons of olive oil
- 1/4 teaspoon of red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
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