tuscan_white_bean_escarole_soup
Table of Contents
Tuscan White Bean and Escarole Soup
Ingredients
- 1 T. olive oil
- 1 medium sized yellow onion, minced
- 3 garlic cloves, minced
- 3 c. (2 15.5 oz. cans) cannellini beans
- 6 cups vegetable stock
- 1/4 t. red pepper flakes
- salt and pepper
- 1 small head escarole, finely chopped
- 1/2 c. ditalini or other small pasta shape
Directions
- Saute onions in olive oil until soft. Add the garlic and cook briefly.
- Place onions, garlic, beans and vegetable stock in 4 qt. crockpot. Add red pepper flakes, salt and pepper to taste
- Cook on Low for 6-8 hours
- About half an hour before serving, stir-fry the escarole in a skillet.
- Cook the pasta in a small saucepan on the stove
- Just before serving, add in the cooked escarole and pasta
Quantities
- Makes 9 cups
- Calories: 160 cal. / cup
Source
- Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 37)
tuscan_white_bean_escarole_soup.txt ยท Last modified: 2020/07/27 16:47 by 127.0.0.1