White Bean Escarole Soup
We are all trying to settle into our new normal, and one way I keep myself feeling grounded is to prepare meals from scratch, especially comfort food. We recently had another cold spell, which always has me craving soup. There is nothing better than a big bowl of hot soup on a cold day! This is an easy soup that you can pull together in under thirty minutes using canned white beans.
This soup is hearty enough to serve for dinner as a main course with a big mixed salad and a loaf of crusty bread, but it is also excellent as a filling lunch option. If you wanted to make this soup even heartier, you could add some sausage that you brown first before adding the other ingredients. Do not skip the addition of lemon from this recipe as it really brings this soup to life!
Buon Appetito!
Deborah Mele 2020
White Bean Escarole Soup
A hearty soup that can be pulled together in under 30 minutes.
Ingredients
- 1 Tablespoon Extra-virgin Olive Oil
- 1/2 Onion, Finely Chopped
- 2 Stalks Celery, Finely Chopped
- 3 Cloves Garlic, Minced
- 2 Teaspoons Freshly Chopped Thyme
- 1/2 Teaspoon Red Chili Pepper Flakes (Optional
- 1 Head Escarole, Washed, Dried, & Roughly Chopped
- Salt & Pepper To Taste
- 6 Cups Low-sodium Vegetable or Chicken Broth
- 2 (15-oz.) Cans Cannellini Beans, Drained and Rinsed
- 1 Parmesan Rind
- 2 Bay Leaves
- Juice of 1 Lemon
To Serve:
- Freshly Grated Parmesan Cheese
Instructions
- In a large pot over medium heat, heat oil.
- Add the onion, and celery, about 5 minutes.
- Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more.
- Add the escarole and stir until wilted completely.
- Season well with salt and pepper.
- Add the broth, beans, parmesan rind and bay leaves and bring to a boil.
- Reduce heat to a simmer, and stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup.
- Let simmer 15 minutes, then stir in lemon juice.
- Garnish with grated Parmesan cheese before serving.
Notes
Adapted from Delish.com.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 661mgCarbohydrates: 38gFiber: 13gSugar: 7gProtein: 13g
This looks really delicious – I would never have thought to add the lemon juice at the end! Aside from the (always lovely) recipe, may I ask what gorgeous plant is in your photos? Is that a type of succulent, and does it bloom once a year or more than that? The colors, dishes, table decorations in your photos are always so beautiful.
What would you recommend as a replacement for escarole which is not available where I live ?
You could use any local greens although the flavor will change.
What could u use instead of Escarole ?
You could use Swiss chard, or even spinach.
I make escorole bean soup frequently in chilly weather but wanted to try a new recipe to change things up a bit. This was absolutely delicious! I love the addition of thyme and bay leaf. So yummy!