Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Escarole and Bean Soup




Source of Recipe


?


List of Ingredients




2 T Olive Oil
3 Garlic cloves, minced
2 large heads Escarole, cut into 2" pieces
2 cans (15 - 19 oz each) White or Great Northern Beans
32 oz Chicken Both
1/2 C Marinara Sauce
1/2 t dried Oregano
1/4 t ground Black Pepper


Recipe



In a large pan, heat oil over a lower medium heat until hot. Add garlic and cook 30 seconds or until softened but not browned, stirring. Add as many escarole leaves as possible, stirring to wilt. Add remaining leaves in batches. Stir in beans with their liquid, broth, spaghetti sauce, oregano, and pepper; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes.
Makes 10 C or 6 main-dish servings