Dinner

Escarole and Bean Soup is for Dinner.

Escarole and Bean Soup takes 20 minutes to prepare.

Escarole and Bean Soup takes 30 minutes to cook.

Escarole and Bean Soup makes 4 servings.

The ingredients for Escarole and Bean Soup are:

1 T Olive Oil
4 Cloves Garlic, chopped
1 head Escarole, washed and coarsely chopped
28 oz of Chicken Broth
1 (15 ounce) can Cannellini Beans, drained
4 small slices Italian bread, toasted
2 Ounces of Parmesan cheese
*red pepper flakes, optional

Here is how you make Escarole and Bean Soup:

Heat oil in large pot/Dutch oven. Add garlic and saute until golden. Add washed escarole and cover. Stir occasionally until the greens are wilted, about 10 minutes. Add broth and beans. Stir and heat through.Place a slice of toasted bread in the bottom of a soup bowl; ladle soup over the bread.Sprinkle with cheese and red pepper flakes if you like.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user VAVAVIOLINA.

The nutritional information for Escarole and Bean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 276.7

• Total Fat: 9.9 g
• Cholesterol: 11.8 mg
• Sodium: 1,680.2 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 5.5 g
• Protein: 21.6 g

Escarole and Bean Soup is Italian cuisine.