Escarole and Bean Soup

This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.

Original recipe makes 6 servings

Ingredients

6 cloves garlic, minced
1 sweet onion, chopped
2 (15 ounce) cans navy beans
1 quart chicken broth
1 teaspoon adobo seasoning
4 cups chopped escarole

  • PREP

    10 mins

  • COOK

    35 mins

  • READY IN

    45 mins

Directions

  1. Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
  2. Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Nutrition

Calories: 214 kcal
Carbohydrates: 40.4 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 15.9 g
Protein: 12.3 g
Sodium: 340 mg

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