Friday, March 11, 2011

Escarole and Beans with Tortellini

They say Americans eat hardly any leafy green vegetables. Well, this leafy green SOUP is loaded with HEALTHY ITALIAN Escarole and fiber filled beans. It's a perfect quick and healthy dinner, ready in under 20 minutes.

You'll need:

1 head of escarole, chopped and triple washed
1 medium onion, chopped
3 tablespoons olive oil
2 16 oz cans cannellini beans
6 small cubes of chicken bouillon
9 cups warm water
1 pound frozen cheese tortellini
Grated cheese, Pecorino Romano or Parmigiano Reggiano

In a large pot, add oil and onions on a low flame.
Allow onions to cook, stirring occasionally until slightly golden. Approximately 7 minutes.
Add water and bouillons and raise to medium high flame.
Add escarole, mashing it down with a wooden spoon (my mothers weapon of choice).
Cover & bring to a boil, let boil about 7 minutes or till escarole takes on a dark green hue.
Add frozen tortellini and beans, turn up flame to high, cover & cook an additional 5 minutes.
Serve in a bowl with a teaspoon of grated cheese on top.

Serves 8

Note: if you want it less salty, add water. If you want it saltier, add an extra bouillon :)


  1. Hi there, just came across your blog, the recipes sound delicious, I look forward to trying them.

  2. Hi Jules, it's Jules!! Thanks! Let me know how they turn out :)

  3. Amazing Julia! Whoa! This is really perfect for my dinner. I love this. Are you from Italy? 623 dispute


Related Posts Plugin for WordPress, Blogger...