Escarole bean soup recipe

Here’s a simple and delicious recipe for Escarole Bean Soup:

Ingredients

• 1 large head of escarole, cleaned and chopped
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Crusty bread (optional)

Instructions

1. Prepare the Escarole: Start by thoroughly washing the escarole to remove any dirt or grit. Chop the escarole into bite-sized pieces.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Broth and Tomatoes: Pour in the chicken or vegetable broth and the can of diced tomatoes (including the juice). Stir to combine.
4. Season the Soup: Add the dried thyme, dried oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil.
5. Add Beans and Escarole: Once the soup is boiling, add the drained and rinsed cannellini beans and the chopped escarole. Stir well to combine.
6. Simmer: Reduce the heat to a simmer and cook for about 20-25 minutes, or until the escarole is tender and the flavors have melded together.
7. Serve: Ladle the soup into bowls. If desired, sprinkle with grated Parmesan cheese and serve with crusty bread on the side.

Tips

• For a heartier soup: Add diced carrots and celery when sautéing the onions.
• To add more protein: Incorporate cooked sausage or shredded chicken.
• For a vegetarian/vegan version: Use vegetable broth and omit any cheese toppings.

Enjoy your comforting bowl of Escarole Bean Soup!