Living The Gourmet Escarole Soup

Ingredients

1 head of fresh escarole – cleaned and ripped
10 cloves of garlic chopped
1 cup of baby carrots – sliced
1 onion – diced
4 stalks of celery chopped
Handful of sun dried tomatoes – sliced
29 oz. can of cannellini beans – drained and rinsed
Dashes of red pepper flakes

Preparation

1
Heat a large frying pan with a few drizzles of olive oil and place the veggies in the pan to sauté. As the veggies cook down add the escarole in the pan a little at a time and cook it down along with the veggies.
2
In a soup pot heat a few drizzles of olive oil and add the sautéed veggies. Add the beans, a few dashes of red pepper flakes and a few dashes of paprika. Add the chicken broth to the veggies and simmer for about 15 minutes. While the soup is simmering you may prepare the macaroni.
3
Place some macaroni in a bowl, add the soup along with a drizzle of olive oil and some grated Romano cheese.
.

About

It is so welcome to have a nice bowl of soup.

Enjoy with Love,

Catherine

Yield:

12.0 slices

Added:

Friday, November 19, 2010 - 9:43am

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