Escarole Soup
December 3, 2015
Farmer’s market & Giada 2015, serves 4-6
- (onion optional) Slice sweet onion & sauté, add and Saute 2 garlic cloves in 2 Tb olive oil in large pot, med heat 15 seconds.
- Add 1 LB chopped escarole (about 1 head) & statue until wilted, 2-4 minutes.
- Add 4 cups chicken broth
- Add 2 cups cannellini beans
- Cover and simmer until beans heated, about 5 mins.
- Season with Salt & Pepper. Ladle into soup bowls, sprinkle parmesan cheese & drizzle olive oil in each bowl.
Olsson Recipes 