Escarole and Cannellini Bean Soup
Golden Blossom Honey adds a sweet twist to this nutritious escarole and cannellini bean soup. Perfect for soup and sandwich night!
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 goldenblossomhoney.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Peeler
- Ladle
- Serving bowl
- Spoon
Ingredients
- 1 head escarole
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1 ounce smoked ham, cut into small dice
- 1 celery stalk, cut into 1/8-inch slices
- 3 carrots cut into 1/8-inch slices
- 6 cups chicken broth
- 2 tablespoons GOLDEN BLOSSOM HONEY
- 1 (15 ounce) can cannellini beans, rinsed and drained
- salt
- pepper
- shaves of Parmesean cheese (use your vegetable peeler to create shavings)
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