Escarole bean soup is a hearty and nutritious dish that’s perfect for a comforting meal, especially during cooler weather. Here’s a simple recipe you can try:
Ingredients:
- 1 head of escarole, washed and chopped
- 2 cans of cannellini beans (or any white beans), drained and rinsed
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium carrots, diced
- 2 stalks of celery, diced
- 6 cups of chicken or vegetable broth
- 1 can of diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for sautéing
Instructions:
- Heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion, garlic, carrots, and celery until they start to soften, about 5-7 minutes.
- Add the chopped escarole to the pot and cook until it wilts down, about 3-5 minutes.
- Pour in the chicken or vegetable broth and bring the soup to a simmer.
- Once simmering, add the drained and rinsed beans to the pot. If you like, you can also add a can of diced tomatoes at this point for extra flavor.
- Season the soup with dried thyme, dried oregano, salt, and pepper. Stir well to combine.
- Let the soup simmer for about 20-30 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Taste and adjust the seasoning as needed.
- Serve the escarole bean soup hot, garnished with a drizzle of olive oil and some freshly grated Parmesan cheese if desired.
Enjoy your delicious and comforting escarole bean soup!
