Escarole & Bean Soup with Elbow Pasta

Escarole & Bean Soup with Elbow Pasta.

Escarole & Bean Soup with Elbow Pasta


For 6 Person(s)

For the Soup:

  • 3 tablespoons extra virgin olive oil
  • 2 small carrots cut into a 1/4 inch dice
  • 1 medium onion cut into a 1/4 inch dice
  • 1 celery stalk cut into a 1/4 inch dice
  • 8 cups chicken broth
  • one 19 oz can Cannellini Beans, drained and rinsed
  • 1 cup canned crushed tomatoes
  • 1 head of escarole, ends trimmed and cut into 1 inch strips
  • salt and black pepper as desired
  • 1 pound elbow pasta
  • grated Parmigiano Reggiano cheese


  1. Put a large stock pot over a medium flame and heat the oil.
  2. Add the carrots, onions and celery to the pan and saute until softened, about 5-7 minutes.
  3. Add the broth, beans and tomatoes to the pot and bring to a boil.
  4. Add in the escarole and cook until tender, about 15-20 minutes.
  5. Drop the pasta into a pot of salted boiling water and cook about half the time of the package instructions.
  6. Drain and add the pasta to the soup pot and cook until al dente, about 1-2 more minutes.
  7. Serve in warm bowls with crusty bread and a sprinkle of parmigiano reggiano cheese.



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