How to Cook Escarole and Bean Soup
Sauté the garlic., Add the escarole., Season it with salt, then add the chicken broth, beans, and Parmesan cheese., Simmer the soup, covered, for about 5 minutes., Season the soup further, if needed., Serve the soup with extra-virgin olive oil.
Step-by-Step Guide
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Step 1: Sauté the garlic.
Pour 2 tablespoons (30 milliliters) of olive oil into a saucepan.
Turn the stove on to medium heat and wait for the oil to get hot.
Add the chopped garlic cloves and sauté them for 15 seconds., Continue sautéing it until it wilts.
This will take about 2 minutes., How much salt you add is entirely up to you; the more you add, the saltier the soup will be., Bring the soup to a boil over medium to medium-high heat.
As soon as the soup starts to boil, reduce the soup to low.
Cover the saucepan with a lid and let the soup simmer for 5 minutes.
It's ready when the beans are heated all the way through., Give the soup a taste, then add some more salt and pepper, if necessary.
Another option would be to serve the soup as is, and allow the guests to season the soup further to their personal tastes., Ladle the soup into serving bowls.
Drizzle 1 teaspoon of extra-virgin olive oil over each bowl.
Serve the soup while it is hot.This soup tastes great with a piece of crusty bread on the side. -
Step 2: Add the escarole.
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Step 3: Season it with salt
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Step 4: then add the chicken broth
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Step 5: and Parmesan cheese.
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Step 6: Simmer the soup
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Step 7: covered
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Step 8: for about 5 minutes.
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Step 9: Season the soup further
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Step 10: if needed.
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Step 11: Serve the soup with extra-virgin olive oil.
Detailed Guide
Pour 2 tablespoons (30 milliliters) of olive oil into a saucepan.
Turn the stove on to medium heat and wait for the oil to get hot.
Add the chopped garlic cloves and sauté them for 15 seconds., Continue sautéing it until it wilts.
This will take about 2 minutes., How much salt you add is entirely up to you; the more you add, the saltier the soup will be., Bring the soup to a boil over medium to medium-high heat.
As soon as the soup starts to boil, reduce the soup to low.
Cover the saucepan with a lid and let the soup simmer for 5 minutes.
It's ready when the beans are heated all the way through., Give the soup a taste, then add some more salt and pepper, if necessary.
Another option would be to serve the soup as is, and allow the guests to season the soup further to their personal tastes., Ladle the soup into serving bowls.
Drizzle 1 teaspoon of extra-virgin olive oil over each bowl.
Serve the soup while it is hot.This soup tastes great with a piece of crusty bread on the side.
About the Author
Lisa Richardson
Specializes in breaking down complex organization topics into simple steps.
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