Randy Mayor
4 servings (serving size: 1 cup soup and 1 tablespoon cheese)

Preparation time: 7 minutes

How to Make It

Step 1

Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well.

Step 2

Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle into individual bowls, and sprinkle with cheese.

Step 3

NOTE: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for escarole or fresh spinach.

Ratings & Reviews

wgcorbett's Review

January 29, 2011
This was a great soup! I made these changes: I replaced the can of soup with cooked thin whole wheat spaghetti and a can of low sodium chicken broth. Don't forget to CHOP the escarole or spinach. I used spinach, but I forgot to chop it first and it was hard to keep on the spoon. Next time I'll cut back on the red pepper--it was a bit too spicy for me.

alterego5's Review

December 13, 2009
Easy and delicious. It has become a regular in my house. I add a can of diced tomatoes for color. If you don't like spicy, cut down on the pepper. Fantastic!

tooraloora's Review

January 22, 2009
i really enjoyed this! i was a bit skeptical but it was surprisingly delicious. i used spinach and added some cooked chicken i had left over from the night before. i'd definitely make this again.