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| Escarole and Bean Soup |
"This soup is garlicky with the option of Adobo spice which may be discovered in forte supermarket. Shred Italian cheese on pinnacle if you like."
Ingredients :
- 6 cloves garlic, minced
- 1 sweet onion, chopped
- 2 (15 ounce) cans navy beans
- 1 quart fowl broth
- 1 teaspoon adobo seasoning (optional)
- four cups chopped escarole
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 45M |
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- Cook and stir onion and garlic in a big pot with a touch stock or olive oil. Do no longer brown.
- Add the rest of the stock, adobo spice, army beans, and chopped escarole. Cook until the escarole is soft, It is first-rate whilst it's miles a bit crispy.
Notes :
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