Dads Escarole and Bean Soup

This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese.

Step: 1

Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.

Step: 2

Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.

Per Serving: 271 calories; protein 10.7g; carbohydrates 37.9g; fat 8g; cholesterol 0.6mg; sodium 1732.2mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.