escarole and white bean soup

By SugarBear

Ingredients
  • 12 cups chicken stock

  • 1 large head of escarole, chopped

  • 1 large sweet white onion, cut into large pieces

  • 1/2 pound pasta, acine di bebe (tiny pasta balls)

  • 1 19 ounce can cannelini beans

  • 1 tbsp italian dried herbs

  • Fresh lemon juice to taste

  • s/p to taste

Directions
  1. bring the stock to a boil

  2. add herbs onions and boil for three minutes

  3. add escarole and boil until completely wilted, about a half hour or so.

  4. add pasta and continute to cook on a rolling boil for about 12 minutes

  5. open can of cannelini beans and pour into a strainer. Rinse beans until water runs clear. Add the beans just before finishing the soup, to heat them. Cooking them too long will dissolve them.


Nutritional Facts

Servings
1
This hearty italian classic is an old family recipe. The pasta means you should limit it to one cup per day. Makes about 12 servings.

lunch

3 replies

dietcherry
dietcherry 2010-01-26 13:08:50 -0600 Report

I will try your recipe-I make Italian Tuscany soup but because of the white rice in it, it also has to be eaten in small portions. Tried with brown rice, but not as good! :)

teelee86
teelee86 2009-11-28 12:21:13 -0600 Report

I will try this soup I do love soups and I have say sugarbear that you have motivated me to make my lima bean soup, I thank for that