Free Recipe Escarole And Bean Soup
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Escarole And Bean Soup Recipe
4 qt Water
12 oz Great northern beans; picked
-over and soaked
8 Cloves garlic; minced
1/2 Head cabbage; chopped
1 c Chopped parsley
1 ts Fennel seeds
1/2 ts Crushed red pepper flakes
10 Leaves fresh basil; chopped,
-or 1/2 teaspoon dried
1 tb Olive oil; *
2 md Potatoes; diced
1 ts Black pepper
2 Heads escarole; chopped
Salt to taste
Escarole And Bean Soup Preparation
* original was 1/2 cup olive oil; Kris has made it successfully with only 1T and you don”t notice that much! Place the first 9 ingredients in crockpot. Cook on low until about 1 hours (give or take) before you want to serve. Add the remaining ingredients, and cook on high for last hour or until potatoes are soft. Serves 8 From Bun3kin@aol.com Per serving: 256 Calories; 3g Fat (9% calories from fat); 13g Protein; 48g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 3 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : Here is a recipe that my family loves! I would imagine you could use any type of greens, and just adjust the seasoning accordingly! It is GREAT served with home made bread. (But what soup isn”t??) [Kris Bun3kin@aol.com] Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Dec 6, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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