Description
Escarole and Bean Soup is the ultimate comfort dish for chilly days. This hearty, nutritious soup features tender escarole leaves mingling with creamy cannellini beans in a savory vegetable broth. Packed with flavor and warmth, each spoonful brings nostalgia and nourishment, making it perfect for family gatherings or cozy nights in. Quick to prepare and easy to customize, this delightful soup will soon become a staple in your kitchen.
Ingredients
Scale
- 6 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (adjust to taste)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 8 cups escarole, roughly chopped (about 1 large head)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté minced garlic and red pepper flakes until fragrant (about 1 minute).
- Pour in the vegetable broth and bring to a gentle boil.
- Add the drained cannellini beans and simmer for about 5 minutes.
- Stir in the chopped escarole and cook until wilted (approximately 5 minutes).
- Season with salt, pepper, and additional red pepper flakes if desired.
- Serve hot, drizzled with olive oil or topped with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 440mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg