Easy Escarole and White Beans Soup
Cozy Up with a Bowl of Escarole and White Bean Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Escarole and White Bean Soup – a simple yet incredibly flavorful dish that’s perfect for a weeknight dinner or a cozy weekend meal. This soup is a celebration of Mediterranean flavors, combining the slight bitterness of escarole with the creamy texture of cannellini beans in a light and healthy broth.
Escarole, often overlooked, is a leafy green with a unique, slightly bitter taste that mellows beautifully when cooked. It’s packed with vitamins and adds a wonderful depth of flavor to this soup. Combined with the hearty cannellini beans, this soup is both satisfying and nutritious.
This recipe is incredibly easy to make, requiring just a few simple ingredients and about 20 minutes of your time. It’s a fantastic way to get a healthy and delicious meal on the table quickly. Feel free to adjust the amount of red pepper flakes to your liking – a little adds a nice warmth, but you can omit them entirely if you prefer a milder flavor.
Why You’ll Love This Soup:
- Quick & Easy: Ready in under 30 minutes!
- Healthy & Nutritious: Packed with vitamins and fiber.
- Flavorful & Comforting: A perfect blend of Mediterranean flavors.
- Versatile: Easily customizable to your preferences.
Serving Suggestions:
Serve this Escarole and White Bean Soup with a crusty loaf of bread for dipping, a side salad, or a sprinkle of extra Parmesan cheese. It’s also delicious reheated, making it a great make-ahead meal.
Frequently Asked Questions
Q: What is escarole?
A: Escarole is a leafy green vegetable with a slightly bitter taste. It’s often used in Italian and Mediterranean cuisine.
Q: Can I use other beans instead of cannellini beans?
A: Yes, you can! Great Northern beans or navy beans would also work well in this soup.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply use vegetable broth instead of chicken broth.
Q: How can I make the soup thicker?
A: You can blend a portion of the soup with an immersion blender or in a regular blender. Alternatively, you can mash some of the beans with a fork before adding them to the soup.
Q: Can I add any other vegetables to this soup?
A: Yes! Diced carrots, celery, or potatoes would all be delicious additions.
Escarole and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 head escarole, chopped
- 1 15 ounce can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add escarole and cook until wilted, about 5 minutes.
- Stir in cannellini beans and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the greens are tender.
- Season with salt, pepper, and red pepper flakes (if using).
- Serve hot, garnished with grated Parmesan cheese.
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