Escarole & Bean Soup with Elbow Pasta ___

Escarole & Bean Soup with Elbow Pasta


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


Put a large stock pot over a medium flame and heat the oil.

Add the carrots, onions and celery to the pan and saute until softened, about 5-7 minutes.

Add the broth, beans and tomatoes to the pot and bring to a boil.

Add in the escarole and cook until tender, about 15-20 minutes.

Drop the pasta into a pot of salted boiling water and cook about half the time of the package instructions.

Drain and add the pasta to the soup pot and cook until al dente, about 1-2 more minutes.

Serve in warm bowls with crusty bread and a sprinkle of parmigiano reggiano cheese.