Escarole and Cannellini Italian Soup
This hearty and flavorful dish is also vegetarian-friendly.
Ingredients
- 1 onion chopped
- 1 cup of carrots chopped
- 2 tablespoons of garlic minced
- 10 ounces of escarole rinsed and chopped
- 24 ounces of cannellini beans
- 14 ounces vegetable broth
Instructions
- Spray the slow cooker insert with a nonstick cooking spray.
- Add the onion, carrots, garlic, escarole, beans, and broth to the insert.
- Cover and cook on high for four hours.
Notes / Tips / Wine Advice:
Add thick-cut slices of crusty bread for dipping into the soup to complete this dish.
