Escarole and Bean Soup Recipe
- 6 cloves garlic, minced
- 1 sweet onion, chopped
- 2 (15 ounce) cans navy beans
- 1 quart chicken broth
- 1 teaspoon adobo seasoning (optional)
- 4 cups chopped escarole
step 1: Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
step 2: Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.