• 3 tablespoons olive oil
  • 1 onion, diced
  • 6 cups water
  • 6 cubes chicken bouillon
  • 3 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 (16 ounce) can diced tomatoes
  • salt and pepper to taste
  • 1 pound torn escarole
  • 6 cloves garlic, minced


Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.

Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.