Steps to Make Pureed Green Bean Soup

Greens And Beans

Add enough water to cover green beans.

Recipe Summary Greens And Beans

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Ingredients | Pureed Green Bean Soup

1 teaspoon salt

2 heads escarole, cut into 2-inch pieces

¼ cup olive oil

3 cloves garlic, pressed

1 teaspoon salt, or more to taste

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1 (15 ounce) can cannellini beans, drained and rinsed

1 tablespoon Parmesan cheese, or to taste (Optional)

Directions

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.

Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Please note the addition of chicken stock when using the magazine version of this recipe.

Info | Pureed Green Bean Soup

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Greens And Beans

Side Dish,