Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Escarole and Bean Soup 3.2 (27) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Linda Pugliese Prep Time: 15 mins Total Time: 25 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients 3 tablespoons extra-virgin olive oil 4 cloves garlic, smashed and peeled Pinch of red-pepper flakes, plus more for serving 1 small head escarole, leaves torn into 2-inch pieces (about 12 cups) Coarse salt 1 can (15.5 ounces) red kidney beans, rinsed and drained 1 can (15.5 ounces) chickpeas, rinsed and drained 4 cups low-sodium chicken broth Toasted bread, for serving Lemon wedges, for serving Directions Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes. Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges. Rate It PRINT