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White Bean and Escarole Soup

Joanne Ozug
  • 2018 minutes
  • Serves 8

INGREDIENTS

1 tbsp

olive oil

1

softball sized yellow onion, finely chopped

2

sprigs fresh thyme

2 cloves

garlic, minced

12 oz

head of escarole, chopped

16 oz

can cannellini beans, drained and rinsed

4 cups

chicken stock + 2 cups filtered water

salt and pepper

freshly grated parmesan, for serving