Easy Chicken White Bean Escarole Soup | Just A Pinch Recipes
Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justapinch.com.
Cooking tools:
- Slow cooker
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 - 32 oz box(es) chicken broth
- 2 to 3 cup(s) cooked shredded chicken
- 2 - 15 oz can(s) white cannellini beans - rinsed and drained
- 1 bunch(es) escarole, well washed and roughly chopped
- 1 cup(s) sliced celery
- 3/4 cup(s) chopped carrot
- 3 tablespoon(s) olive oil
- 1 1/2 teaspoon(s) minced jarred garlic or equivalent fresh
- 1 small onion, chopped
- 2 tablespoon(s) dried parsley
- 1 1/2 teaspoon(s) Italian seasoning
- 2 tablespoon(s) parmesan cheese plus extra for serving
- 1 teaspoon(s) black pepper
- - salt to taste
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