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    You are in: Home / Recipes / Italian White Bean Soup With Escarole Combo Recipe
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    Italian White Bean Soup With Escarole Combo

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    catsoplenty's Note:

    There's other soups like this on here that I've tried and ended up using parts of each of those recipes to make a combination that I like the best. I was attempting to make a copycat of my favorite soup from a great restaurant here in Utica, NY. I think I came really close to what I wanted and am posting it here so as not to lose it but if anyone tries it, I hope you like it as much as we do!

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    Units: US | Metric


    1. 1
      Saute onion and celery in olive oil till soft. Add garlic and saute another 5 minutes. Add broth and pepper.
    2. 2
      Bring to a boil and then simmer 5-10 minutes. Add beans and simmer 10 minutes.
    3. 3
      Remove 2 large scoops (about 2 cups) of beans from the pot and set aside.
    4. 4
      With a slotted spoon remove the rest of the solids from the broth and puree in food processor. Put the puree and the reserved beans back into the broth.
    5. 5
      Put in the escarole and simmer 10-15 minutes. Add the cheese. Stir well.
    6. 6
      Add the pasta and cook on low for 10-15 minutes.
    7. 7
      Serve with salad and a great crusty garlic bread.
    8. 8
      Note: you can use northern beans instead of cannelini and I like to use parmesan/romano cheese for a stronger flavor.

    Ratings & Reviews:


    Nutritional Facts for Italian White Bean Soup With Escarole Combo

    Serving Size: 1 (523 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 383.2
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 2.1 g
    Cholesterol 4.8 mg
    Sodium 882.5 mg
    Total Carbohydrate 53.9 g
    Dietary Fiber 12.5 g
    Sugars 2.6 g
    Protein 24.2 g

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