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Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.


Serve. Eat. Enjoy.


2 thoughts on “Pasta Soup with Cannellini and Escarole

  1. I love your recipes! They look simple and delicious!
    However, could you please say how many servings there are? Thanks!

    1. Thanks for stopping by Gayle. I’ll try to remember to do that. I still tend to cook BIG – At one time we had 4 men in the house. So it is a little hard for me to judge servings size. Lately, most of the servings are usually for 4.

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