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Escarole and White Bean Soup

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  • Author: james-carter
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A hearty and nutritious escarole and white bean soup, packed with flavor and 20 grams of protein per serving, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 cup small diced yellow onions
  • 1 cup small diced celery
  • 1/2 cup small diced carrots (optional)
  • 2 Tbsp finely chopped garlic
  • 1/4 tsp crushed red pepper
  • 3 Tbsp tomato paste
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 5 cups low- or no-sodium vegetable or chicken broth
  • 1 1/2 pounds cooked white cannellini beans
  • 2 cups bean cooking liquid (or additional broth)
  • 1 parmigiano or pecorino cheese rind
  • 2 tsp salt (or to taste)
  • 1 tsp ground black pepper
  • 1 large head escarole (cored, chopped into bite-sized pieces)
  • Grated pecorino cheese, for serving
  • High quality, extra-virgin olive oil, for serving

Instructions

  1. Prep all ingredients according to specifications. Measure and dice first to shorten stove time.
  2. If using dried beans, rinse and soak them. Boil until soft, saving the bean cooking liquid.
  3. Heat olive oil in a large pot over medium heat. Add onions, celery, carrots (if using), garlic, and crushed red pepper. Cook until vegetables soften, about 5 minutes.
  4. Move vegetables to the side of the pot, add tomato paste and caramelize it for 2-3 minutes.
  5. Add wine to deglaze and reduce it by half.
  6. Pour in broth, add 1/3 of the cooked beans and the bean cooking liquid. Use an immersion blender to puree some of the mixture.
  7. Add the cheese rind, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  8. Add escarole and remaining whole beans, stir well, and simmer until escarole is wilted, about 8 minutes.
  9. Remove cheese rind, adjust seasoning as needed, and serve hot with grated pecorino cheese and a drizzle of olive oil.

Notes

For a higher protein version, add a dollop of Greek yogurt. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 20g
  • Cholesterol: 10mg

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/escarole-and-white-bean-soup/