Recipe of Cannellini Bean Soup Giada

Super Filling Cannellini Bean And Escarole Dish

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job.

Recipe Summary Super Filling Cannellini Bean And Escarole Dish

Super easy and quick, well balanced dish. You can do a lot with it, or keep it as is and you won't regret it. So good on a cold night. If you want a creamier sauce, omit the diced tomatoes. Use any and all vegetables you want! You can use this as a sauce to put over pasta or over rice to get a complete protein with the beans (then you can omit the meat if you want a vegetarian dish).

Ingredients | Cannellini Bean Soup Giada

1 tablespoon olive oil

½ onion, chopped

2 cloves garlic, crushed

1 (15 ounce) can cannellini beans with liquid

2 (14.5 ounce) cans diced tomatoes, drained

1 cup shredded carrots

¾ pound cooked, shredded chicken

1 (10 ounce) package frozen chopped spinach, thawed and drained

4 cups chopped escarole

½ cup shredded Pecorino-Romano cheese, or to taste

Directions

Heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. Do not let garlic burn. Pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. Reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.

Stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. Simmer until almost all the liquid is gone, about 10 minutes; turn off the heat, sprinkle with cheese, and cover; allow to stand for another 5 to 10 minutes to melt cheese.

Info | Cannellini Bean Soup Giada

prep: 20 mins cook: 25 mins additional: 5 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Super Filling Cannellini Bean And Escarole Dish

World Cuisine Recipes, European, Italian,

Images of Cannellini Bean Soup Giada

Cannellini Bean Soup Giada : In this adaptation of an escarole and white bean soup from martha stewart, kale and cannellini beans simmer in chicken broth with lightly browned garlic, thyme, and red pepper flakes.