Soup is always a great lunch option for me (and the kids). I make it over the weekend and we eat it for several days during the week. It's quick to reheat in between preschool pick up and the arrival of Talia's afternoon kindergarten bus! Escarole and bean soup is on the menu this week!
Prep Ahead Plan: I made this soup on Sunday and as the week goes on, the flavors marry and taste even more wonderful. Soup only gets better with time!
Escarole and Bean Soup
1 head of escarole, washed and chopped
1 tablespoon olive oil
2 cloves garlic, crushed or minced
dash of crushed red pepper (optional)
2 (32 oz) cartons of low sodium chicken or vegetable broth
15 oz can of cannelloni beans
1. Heat olive oil in a large soup pot. Add garlic and crushed red pepper and saute for about 1 minute.
2. Add escarole and saute for a few minutes until the leaves get wilty (if that's a word).
3. Add broth and beans and bring to a boil. Simmer until the leaves are tender enough for your taste!
4. Serve with a sprinkling parmesan cheese (optional).