Escarole, Bean and Potato Soup

Escarole, Bean and Potato Soup is an easy to make hearty soup recipe for the
cold months.

Servings:

Author:

Soup

Italian

soup Escarole

Instructions

1 In a large Dutch oven or stock pot, add diced onion and celery with 1 tablespoon
of olive oil and sauté until they begin to soften.
2 Add all the remaining ingredients into the pot EXCEPT the potatoes, beans and
escarole.
3 Bring ingredients to a boil, then lower the heat to medium-low and cook for 10
minutes.
4 Add the cubed potatoes and beans. Cook for 15 minutes.
5 Add the escarole and cook until the potatoes are fork tender, approx. 10-15
minutes more (this is all largely dependent upon the size of the potato cubes).
6 The soup is done when the potatoes are tender. Serve with shredded parmesan
cheese and a slice of crusty bread.