Escarole Bean Soup Recipe
Escarole Bean Soup
Table of Contents
Escarole Bean Soup
Delight in the comforting flavors of Escarole Bean Soup, a nourishing and hearty dish perfect for any season. This recipe combines the vibrant, slightly bitter taste of escarole with protein rich beans, making it an ideal choice for a wholesome meal. Perfect for busy weeknights, this soup is not only delicious but also simple to prepare, allowing you to enjoy a bowl of goodness in no time.
Description
Escarole Bean Soup is a delightful dish that brings together the earthy flavors of beans and the distinct, slightly bitter notes of escarole. This Italian inspired soup is both nourishing and satisfying, making it a fantastic option for a family dinner or a cozy lunch.
The star ingredient, escarole, is a leafy green that belongs to the chicory family. Known for its crisp texture and slightly bitter taste, escarole is rich in vitamins A, C, and K, along with essential minerals like iron and calcium. Paired with beans, this soup not only offers a robust flavor profile but also provides a wealth of nutrients, making it a heart healthy choice.
One of the great things about Escarole Bean Soup is its versatility. You can use any variety of beans you prefer, such as cannellini, navy, or even kidney beans. The soup is also easy to customize with additional vegetables or spices, allowing you to tailor it to your taste.
This recipe is perfect for meal prep; it stores well in the refrigerator and can be easily reheated for quick lunches or dinners throughout the week. Additionally, it freezes beautifully, making it an excellent option for those busy days when you need a nutritious meal on hand.
Nutritional Benefits
The combination of escarole and beans makes this soup a powerhouse of nutrients. Beans are an excellent source of plant based protein, which is essential for muscle repair and growth. They also provide dietary fiber, promoting digestive health and helping to keep you full for longer. Escarole adds a variety of vitamins and antioxidants, supporting overall health and well being.
This Escarole Bean Soup is not only wholesome but also low in calories, making it a guilt free indulgence. Each serving is packed with flavor while keeping your caloric intake in check.
Cooking Tips
For the best results, use fresh escarole and high quality broth. If you have leftover beans, feel free to toss them in for added flavor and nutrition. Experimenting with herbs and spices can also elevate the dish. A pinch of red pepper flakes can add a nice kick, while fresh herbs like parsley or thyme can enhance the flavor profile.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 head escarole, washed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Beans: Pour in the broth and bring to a boil. Add the cannellini beans, dried thyme, and oregano. Season with salt and pepper. Reduce the heat and let it simmer for about 15 minutes.
- Incorporate Escarole: Stir in the chopped escarole and cook for an additional 10 minutes until the greens are wilted and tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning if needed. For a little heat, add red pepper flakes.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy it warm, preferably with a slice of crusty bread.
Notes
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Customization: Feel free to add other vegetables like carrots or celery for additional flavor and nutrition.
- Serving Suggestion: Serve with grated Parmesan cheese on top for an extra layer of flavor.
Escarole Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 head escarole washed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Beans: Pour in the broth and bring to a boil. Add the cannellini beans, dried thyme, and oregano. Season with salt and pepper. Reduce the heat and let it simmer for about 15 minutes.
- Incorporate Escarole: Stir in the chopped escarole and cook for an additional 10 minutes until the greens are wilted and tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning if needed. For a little heat, add red pepper flakes.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy it warm, preferably with a slice of crusty bread.
Notes
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Customization: Feel free to add other vegetables like carrots or celery for additional flavor and nutrition.
- Serving Suggestion: Serve with grated Parmesan cheese on top for an extra layer of flavor.
