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December 06, 2020

The EASIEST simple soup recipe

I posted this soup the other day on Instagram and got so.many.messages (actually), asking for the recipe. Guys, it's so easy I feel silly even writing it down -- it is hands down one of the easiest soups you'll make. And most of it comes from a can or a box, so the word "make" is debatable.

But it's so good and for a working parent, busy person, someone who wants to eat healthy, time-strapped individual, non-cook, leftover lover -- this is your soup.

You'll Need:
  • Head of escarole lettuce
  • 1 can of cannellini beans
  • 1 carton of chicken stock (or fresh if you have it)
  • garlic
  • EVO
  • chilli flakes, optional
  • Parmeggiano Reggiano or Pecorino Romano
  • salt/pepper
Cut 2-3 cloves of garlic in half and saute in EVOO until fragrant. Add a full head of chopped escarole to the pot and cook until it wilts. Escarole is a soft green leafy lettuce, with a mild, sweet taste. 

Add 1 can of rinsed cannellini or white kidney beans. Mix. Add salt and pepper.

Add 1 carton of chicken stock -- box or homemade.

Bring to a boil and then reduce to a simmer.

It's done. You can let it cook longer or eat it as is. I topped my soup with grated cheese and hot pepper flakes, but that's optional.

The soup stores well in the fridge and makes great leftovers!


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