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Escarole-Bean-Potato-Soup-3

Escarole, Bean and Potato Soup

Caitlin Houston
Escarole, Bean and Potato Soup is an easy to make hearty soup recipe for the cold months.
Course Soup
Cuisine Italian

Ingredients
  

  • 1 large onion finely diced
  • 3 carrot chopped
  • 2 stalk celery finely diced
  • 2 box vegetable broth
  • 1 tspn garlic powder
  • 1 tspn dried minced onion flakes
  • 1 tbsp fresh parsley chopped
  • 2 tsp salt
  • 3 tsp black pepper
  • 4 cups potatoes chopped into small cubes
  • 2 cans cannellini beans rinsed and drained
  • 1 head escarole soaked in water to remove dirt
  • olive oil

Instructions
 

  • In a large Dutch oven or stock pot, add diced onion and celery with 1 tablespoon of olive oil and sauté until they begin to soften.
    1 large onion, 2 stalk celery, olive oil
  • Add all the remaining ingredients into the pot EXCEPT the potatoes, beans and escarole.
    3 carrot, 2 box vegetable broth, 1 tspn garlic powder, 1 tbsp fresh parsley, 2 tsp salt, 3 tsp black pepper, 1 tspn dried minced onion flakes
  • Bring ingredients to a boil, then lower the heat to medium-low and cook for 10 minutes.
  • Add the cubed potatoes and beans. Cook for 15 minutes.
    2 cans cannellini beans, 4 cups potatoes
  • Add the escarole and cook until the potatoes are fork tender, approx. 10-15 minutes more (this is all largely dependent upon the size of the potato cubes).
    1 head escarole
  • The soup is done when the potatoes are tender. Serve with shredded parmesan cheese and a slice of crusty bread.

Notes

https://caitlinhoustonblog.com/tag/soup/
Keyword Escarole, Soup