Escarole and Bean Soup

By JGiusto

Ingredients

• 1 15oz. can of small white beans or a can of cannellini beans
• 1 8oz. can of tomato sauce
• 2 teaspoons of garlic, chopped
• 2 tablespoons olive oil
• 1 head of escarole, chopped in half, cleaned
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup of water

Details

Servings 1
Adapted from julieslifestyle.blogspot.com

Preparation

Step 1

Take one head of escarole and chop in half and rinse clean with water, then put into a large bowl and set aside. In a large dutch oven pot add olive oil and chopped garlic, sauté until lightly browned. Next, open the can of white beans and rinse with water and drain. Take cleaned escarole and put in the pot and sauté for about 5 minutes, add tomato sauce and small white beans and 1 cup of water and spices and cook for about a half hour or until escarole is tender. The escarole will wilt and cook down and becomes like soup. Serve in bowls.