Escarole Bean Soup Recipe- Italian Special
Escarole Bean Soup is a comforting and nutritious dish that blends tender beans with the unique, slightly bitter flavor of escarole. This robust soup features a flavorful broth infused with vegetables and herbs, creating a rich combination of tastes and textures. Ideal as a hearty meal or a wholesome starter, it offers both warmth and a revitalizing boost in every serving.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Escarole Bean Soup Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 6 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bunch escarole, washed and chopped (about 4 cups)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Sauté Vegetables:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery, and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute.
Add Broth and Beans:
Pour in the vegetable or chicken broth and bring to a boil.
Add the cannellini beans, chickpeas, dried thyme, and rosemary.
Reduce heat and let it simmer for about 10 minutes.
Add Escarole:
Stir in the chopped escarole and cook for another 5 minutes, or until the escarole is wilted and tender.
Season and Serve:
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Recipe Notes:
Escarole: Escarole adds a slightly bitter flavor that balances well with the beans and broth.
Beans: You can use other types of beans like kidney beans or navy beans if preferred.
Texture: The soup is hearty and filling, thanks to the combination of beans and vegetables.
Vegetarian Option: To keep it vegetarian, use vegetable broth. For extra flavor, consider adding a splash of lemon juice or a sprinkle of Parmesan cheese when serving.
Storage: Store in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently before serving.
