It's getting cooler outside these days so what's better than soup....nothing. Right? Here is a modification of the traditional escarole soup that was my mother-in-law's recipe. I hope you enjoy it. She used mini meatballs that she would make herself. So, to make this a quick weeknight meal for a family of four, I changed it to precooked ham and added cannellini beans. Canned beans are great to add to any meal. It makes the meal more balanced and I always feel full for a while afterwards. I hope you like it.
Warm Ham and Escarole Soup
Ingredients:
1 tablespoon Olive Oil
2 Cloves of Garlic
¾ cup of cooked Ham
½ teaspoon dried Thyme
2 cups water
4 cups of bone broth (or chicken broth)
4 cups of Escarole chopped in small pieces
1 can of cannellini beans
Instructions:
-
Heat a dutch oven saucepan to medium heat and add olive oil. Add the garlic for a minute then add the ham, beans, and thyme for about 3 minutes.
-
Add water and broth and bring to a boil.
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Add the escarole and stir in. Cook until the escarole is cooked.
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Serve immediately in a bowl with toasted bread.
Here is the printable recipe for your convenience.
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Ingredients
- 1 tablespoon Olive Oil
- 2 Cloves of Garlic
- ¾ cup of cooked Ham
- ½ teaspoon dried Thyme
- 2 cups water
- 4 cups of bone broth (or chicken broth)
- 4 cups of Escarole chopped in small pieces
- 1 can of cannellini beans
Instructions
- Heat a dutch oven saucepan to medium heat and add olive oil. Add the garlic for a minute then add the ham, beans, and thyme for about 3 minutes.
- Add water and broth and bring to a boil.
- Add the escarole and stir in. Cook until the escarole is cooked.
- Serve immediately in a bowl with toasted bread.
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Susan cooper
I love ham and bean soup. This recipe with escarole is different than my usual go-to recipe. But sounds awesome!