Soup's on for KSPR in the Kitchen

SPRINGFIELD, Mo. Escarole and White Bean Soup

Serves approximately 6


2 tablespoons olive oil
2 cloves garlic, chopped fine
½ cup yellow onions, small dice
1 head escarole, chopped into 2” pieces (substitute kale, collards, spinach)
½ teaspoon red pepper flakes
4 cups chicken broth
1 can cannellini or great northern beans
Salt and pepper to taste


Heat olive oil in a large heavy duty pot over medium heat, add garlic and onions and cook until tender and almost brown. Add escarole and red pepper flakes, sauté until wilted. Add chicken broth and the beans. Cover and simmer for 5-10 minutes. Season with salt and pepper