This is an Italian dinner I have eaten as far back as I can remember.
I didn’t realize it was a soup until I did some research.
If it were the end of summer or fall we would have so much escarole in the garden we would eat this every week until it was gone. Enjoy!
- 4-5 bunches of escarole
- 4 cloves of garlic chopped
- 2 -15 ounce cans cannelloni beans, drained
- 8 cups of water
- 2 cups chicken broth
- 2 tablespoons olive oil
- salt and pepper
- parsley to garnish
Wash the escarole well and chop.
Heat the olive oil in a saucepan, sauté the garlic for a minute. Add the beans and cook for 5-6 minutes.
In a large pot boil the water and add the escarole. Cook until tender about 5-8 minutes.
Add the beans, garlic and olive oil mixture.
Add the chicken broth and simmer for about 5-10 minutes. Salt and pepper to taste.
Add about another tablespoon of olive oil to the top and serve. Garnish with parsley.
- make it vegetarian – omit the chicken broth or use vegetable stock