Prep 20 mins
Cook 30 mins
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!
- 2 -3 tablespoons olive oil
- 1 medium onion, chopped
- 4 -5 garlic cloves, minced
- 1 stalk celery, chopped fine
- 2 (15 ounce) cans cannellini beans, drained
- 6 cups chicken broth
- 1 head escarole, washed 3 times and coarsley chopped
- 1⁄3-1⁄2 cup parmesan cheese
- 1⁄2 teaspoon pepper
- 1 cup small shell pasta
- Saute onion and celery in olive oil till soft. Add garlic and saute another 5 minutes. Add broth and pepper.
- Bring to a boil and then simmer 5-10 minutes. Add beans and simmer 10 minutes.
- Remove 2 large scoops (about 2 cups) of beans from the pot and set aside.
- 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.
- Put in the escarole and simmer 10-15 minutes. Add the cheese. Stir well.
- Add the pasta and cook on low for 10-15 minutes.
- Serve with salad and a great crusty garlic bread.
- Note: you can use northern beans instead of cannelini and I like to use parmesan/romano cheese for a stronger flavor.