Dad's Escarole and Bean Soup

This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 271 Calories

Ingredients

• 3 tablespoons olive oil
• salt and pepper to taste
• 1 onion, diced
• 6 cups water
• 1 (16 ounce) can diced tomatoes
• 6 cloves garlic, minced
• 6 cubes chicken bouillon
• 3 (15 ounce) cans cannellini beans, drained and rinsed
• 1 pound torn escarole

Recipe Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.

Step 2

Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.