Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Rodney Woodley |
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Food Mood:
Light and Healthy |
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Cuisine:
Italian |
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Servings: 6 |
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Ingredients |
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2 Tablespoons Extra Virgin Olive Oil 1/3 cup, finely chopped Onion 4 cloves, peeled & cut in half Garlic 1/4 teaspoon (or to taste!) Crushed Red Pepper 2, 16 oz cans, drained and rinsed (about 3 cups) Cannellini Beans* 1 quart Chicken Stock 3 cups, washed, & coarsely chopped Escarole or Kale Leaves Garlic croutons |
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Method |
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| Heat olive oil in a 2 quart soup pot. Add the garlic and the crushed red pepper and cook shaking the pan until the garlic is lightly browned. Add the onion and saut? for a few minutes more. Stir in the cannellini beans and the chicken stock and bring to a simmer. Season the soup with salt. Stir in the escarole leaves and remove from heat. Pulse the soup with an immersion blender taking care to not completely puree the soup. Garnish with garlic croutons. |
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Notes |
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| * Other white beans such as Great Northern, Baby Lima can be substituted. | |
