Escarole and Bean
"This delicious, hearty soup is a family favorite!"
Serves 10 | Prep Time 15 | Cook Time 30Why I Love This Recipe
This will make a big pot of soup, so make sure you start out using a large pot. It is delicious, easy to make, and your family will really enjoy it! A variation is to add mini meatballs along with the pepperoni to the soup, but it doesn't even need that!
Submitted by: "Krista Ciarlo"
Ingredients You'll Need
3 medium size heads of escarole
1 medium size head of savoy cabbage
Splash of olive oil
8 cloves of garlic
1 1/2 sticks of Hormel pepperoni (eat the other half while cooking)
3 small cans of Goya cannellini beans
2 48 oz cans of Chicken Broth (original recipe called for water, so you can use the chicken broth, water or a combination of the two)
Fresh cracked pepper
Sea salt
Serve with:
Hard Crusted Italian bread
Red pepper flakes
Fresh grated parmesan cheese
Directions
Break apart and soak the escarole in a clean sink (escarole is very dirty)
Cut pepperoni in half lengthwise and then cut into half circle pieces
chop garlic
Saute the garlic and pepperoni in the olive oil in a giant pot
cut up the cabbage and put in a pot, add the cleaned, cut escarole, add only some of the chicken broth and put the top of the pot on
When the escarole shrinks, add the remaining chicken broth and cannellini beans, salt and pepper
simmer with the top on until done
Serve with bread, parmesan cheese and red pepper flakes
