White Bean and Escarole Soup

It’s definitely soup season, and this escarole soup is new in my rotation. It tastes similar to minestrone, and even though I added plenty of minced garlic in place of the whole cloves, the flavor was subtle. The white beans make it filling and the colors make it pretty – the perfect combination for a winter meal.

4 thoughts on “White Bean and Escarole Soup

  1. How dumb am I???…I first took it as you used minced garlic not whole cloves. Whole cloves the spice not whole cloves of garlic.

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  2. KC,This looks just like the soup I made on Sunday. I used one half of a large package of frozen kale in place of the escarole. It was such a wonderful, hearty, meatless meal. I can't wait to have the leftovers.P.S. The eggplant spread is delicious. I've used it on a toasted Arnold thin with LCL garlic & herb and also in place of mayo (w/LCL also, of course) on a ham sandwich.

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  3. Kerry, Kinda' off course here, but what do you think of all the crunchy kale recipes that seem to be floating around. Want to take a stab at one? (The escarole made me think of it)-Lee :)p.s. the soup looks yummy

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  4. @Nanc- Ha, that was funny!@ME – Eggplant and LCL are a great combination!@Lee – I tried kale chips once, and wasn't very impressed, but I could give it another shot. Maybe this weekend?

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