The Italian classic escarole and beans. This soup is the perfect blend of leafy greens and white beans like cannellini or ...

To prepare beans and escarole, start by soaking the cannellini beans. Then pour them into a container, covering them with ...

Ingredients: - 2 large heads Escarole - ½ Cup Extra Virgin Olive Oil (preferably Sicilian or Spanish) - 4-5 Large Garlic Cloves - 1 tsp Pepper Seed - 2 16oz Cans Cannellini Beans (rinsed) - 2-3 Cups ...

3. Add the escarole and cook until fully wilted. 4. Add the bone broth, salt and bring to a boil. 5. Add the beans and cook for five minutes. 6. Remove from heat and top with pecorino, black ...

Add escarole; season with salt ... about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes. Remove from heat; season with salt.

Place the beans, ham hocks, chicken broth ... Note: When soup is finished, you may add to it 1 to 2 cups of cooked, chopped escarole, Swiss chard, or broccoli rabe for garnish if desired.

Add escarole, garlic, salt and pepper; cook 3 minutes or until escarole is wilted. Stir in beans and tomatoes with liquid; bring to a boil. Cover, reduce heat to low, and cook 10 minutes.