White Bean & Escarole Soup
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White Bean & Escarole Soup

11913

White Bean & Escarole Soup

Requires:

1½ cups Columbus Pepper Turkey or Applewood Smoked Ham, diced into ½” cubes
2 Tbsp. extra-virgin olive oil, with extra for drizzling
1 small onion, chopped
4 cloves of garlic, minced
1 small sprig fresh rosemary
¼ tsp. red pepper flakes
1 head (about 1 lb) escarole, coarsely chopped
5 cups chicken broth (homemade or low-fat canned)
2  15 oz. cans cannellini beans, rinsed and drained
1 cup diced canned tomato
Salt and pepper to taste
Freshly grated Parmesan, optional

 
 

Directions:

Heat the oil in a soup/stock pot, over medium heat. Add onion to the pot and cook, stirring occasionally until golden, about 10 minutes.

Then add the garlic, rosemary, and pepper flakes. Cook until onions are translucent, about 3 minutes more.

Next, add the escarole and cook until just wilted, about 2 minutes.  Finally add turkey or ham, chicken broth, beans, and tomato. Bring to a gentle simmer.

Cover and cook until slightly thickened, about for 10 to 15 minutes and season with salt and pepper to taste.

Serve in bowls with a drizzle of olive oil and Parmesan, if desired.

Serves 6