Escarole And Bean Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (15 ounce) cans cannellini beans
• 1 medium head escarole, sliced finely (about 6 cups when cut finely)
• 2 cups low sodium chicken broth
• 1 (28 ounce) can peeled whole tomatoes
• 2 teaspoons oregano
• 3 tablespoons olive oil
• 6 garlic cloves, peeled and smashed
• 1 -2 teaspoon aleppo pepper
• salt and pepper

Recipe

• 1 in a medium sized soup pot combine the beans and stock and bring to a boil on high heat. reduce heat to medium and simmer for about 10 minutes.
• 2 add tomatoes, oregano, escarole, and juice from the tomatoes. break the tomatoes up a bit with your hands before you add them. cover and simmer for 15 minutes.
• 3 in a skillet heat the olive oil. when it is hot add the garlic and cook for about 1 minute and then add your aleppo pepper. cook together for about 1 more minute. try not to let it burn.
• 4 add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. add salt and pepper if needed.