Escarole Bean Stew

by Kristen Heigl
(Staten Island, NY, USA)

As a little girl I always remember my family making lentil soup, this is a different twist on my classic favorite!


  • 1 bag of green lentils, rinsed
  • 1 cup of barley, rinsed
  • 2Tablespoons olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 garlic cloves, minced
  • 2 Tablespoons basil
  • 2 Tablespoons oregano
  • 2 Tablespoons parsley
  • 1 teaspoon thyme
  • 1 bay leaf
  • 3 teaspoons salt
  • 4 cups of chicken broth
  • 4 cups of water
  • 1 (14oz) can crushed tomatoes


  • Rinse and drain the barley and lentils, set aside.
  • Saute in a large pot the carrots, celery, garlic in a pan with the olive oil until browned.
  • Add the broth, water, seasonings, barley, lentils and crushed tomatoes into the vegetable pot.
  • Simmer on medium heat for an hour and a half.

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