1/4 lb White beans 5 c Chicken broth 2 tb Olive oil 2 tb Minced garlic 1 sm Onion
finely diced 2 c Chopped escarole Salt and pepper :
to taste SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve piping hot.
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The Classic Italian Soup That Will Make You Feel Amazing
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Today we're making a classic Italian beans and greens soup. I used escarole, but you could easily sub spinach or kale if escarole proves too hard to find. I hope you enjoy this escarole and beans soup!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** ESCAROLE AND BEANS SOUP PRINT RECIPE:
Ingredients ¼ cup (54g) olive oil 4 ounces (114g) pancetta - diced 3 ribs celery - diced 1 medium onion - diced 3 cloves garlic - sliced 2 medium Russet potatoes - peeled and cut into small cubes 1 pound (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans 1 head escarole - washed and chopped 6 cups low sodium chicken stock - plus more to thin as needed salt and pepper - to taste 1 small Parmigiano Reggiano rind - optional ½ cup Parmigiano Reggiano for serving
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Escarole and White Bean Soup | Augie's Restaurant
Augie Vitiello from Augie's Family Style Italian Restaurant in Ballston Spa cooks up Escarole and White Bean Soup on WNYT's Let's Eat!
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Video credit:
Homemade Escarole Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 710
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