White Beans with Escarole Soup

Escarole and White Bean Soup

Taking your time to let this soup merry will make it extra special.

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Ingredients

  • 1 Tbsp olive oil
  • 2 medium cloves garlic, crushed
  • 1 large onion, chopped
  • 1 bay leaf
  • 1 stalk of celery, diced
  • 5 cups water or broth of choice
  • 2 cups of white cooked beans
  • 1/2lb fresh chopped escarole or spinach
  • sea salt and pepper to taste
  • 1 medium carrot, diced
  • Freshly grated nutmeg (optional)

Instructions

  • 1. Sauté onions and garlic in olive oil over low heat.
  • 2. When onions and garlic are soft, add bay leaf,celery, carrot, salt and pepper.
  • 3. Sauté another 5 minutes.
  • 4. Add broth and cover.
  • 5. Simmer 20 minutes.
  • 6. Add cooked beans and escarole or spinach.
  • 7. Cover and simmer another 15 minutes.
  • 8. Add nutmeg if desired.

Instructions

  • 1. Sauté onions and garlic in olive oil over low heat.
  • 2. When onions and garlic are soft, add bay leaf,celery, carrot, salt and pepper.
  • 3. Sauté another 5 minutes.
  • 4. Add broth and cover.
  • 5. Simmer 20 minutes.
  • 6. Add cooked beans and escarole or spinach.
  • 7. Cover and simmer another 15 minutes.
  • 8. Add nutmeg if desired.

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About Chef

Dr. Olivia Joseph

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