Recipes / Cannellini Bean & Escarole Soup

Ingredients

• 2 1/2 quarts Water
• 6 cups Escarole, Chopped
• 1 cup Spaghetti
• 2 cups Furmano's Cannellini Beans (White Kidney)
• 1 3/4 cups Chicken Broth
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Cracked Pepper
• As Needed Parmesan Cheese, Shredded

Preparation

1. In dutch oven, bring water to a boil.
2. Break spaghetti. Add escarole and spaghetti to boiling water and cook for 10 minutes. Drain.
3. Combine with remaining ingredients. Heat thoroughly.
4. Top with shredded parmesan cheese if desired.