Sopranos' Escarole & Beans Soup

"This fast became a favorite of mine, especially after a migraine. It is packed with antioxidants and has a wonderfully restorative broth. The Sopranos Family Cookbook Recipes by Michele Scicolone, 2002."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
  • In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
  • Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
  • Add the broth and beans; cook for 20 minutes.
  • Stir in the elbows and season to taste with salt and pepper.
  • Cook 10 minutes more, or until the pasta is tender.
  • Just before serving, sprinkle with the cheese.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is one of my favorite recipes! So delicious and healthy. Have it for dinner or lunch - don't skip the cheese at the end it adds a lot of flavor
     
  2. Very good, but needs the pasta
     
Advertisement

RECIPE SUBMITTED BY

Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes