Escarole And Bean Soup
A hearty, flavorful soup combining tender escarole, creamy cannellini beans, and aromatic garlic, perfect for comforting meals and suitable for vegetarians seeking wholesome, savory flavors.
Ingredients
Instructions
- In a large saucepan, place chicken broth and washed, coarsely chopped escarole.
- Bring to a boil and simmer for 1 hour.
- Gently brown the minced garlic in olive oil.
- Add the cannellini beans and their liquid to the saucepan and heat thoroughly.
- Combine the bean mixture with the escarole and let simmer for 10 to 20 minutes.
- Stir carefully with a wooden spoon.
- Adjust the soup's consistency with more broth or water if necessary.
- Serve hot with red pepper flakes and freshly grated cheese, accompanied by Italian bread.
Tips & Substitutions
For a deeper flavor, consider adding a bay leaf while simmering the broth and escarole. If you don't have cannellini beans, white kidney beans can be a good substitute. Fresh herbs like thyme or oregano can also enhance the taste. To make it vegetarian, use vegetable broth instead of chicken broth.
Serving Suggestions
Serve the soup hot, garnished with red pepper flakes and freshly grated cheese for an extra kick. Pair it with crusty Italian bread for a hearty meal. This dish also pairs beautifully with Spaghetti With Pesto And Clams for a complete Italian feast.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stovetop over medium heat, adding a splash of water or broth to reach your desired consistency. Avoid boiling it, as this can alter the texture of the beans.
Nutrition & Diet Analysis (per serving)
Each serving of Escarole And Bean Soup contains roughly 1215 calories, with 25g protein, 93g carbohydrates, and 85g fat. It is an excellent source of iron (78% of the Daily Value), vitamin A (78% of the Daily Value), and protein (51% of the Daily Value). Note that it is relatively high in sodium, at 1491mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen escarole instead of fresh?
Yes, you can use frozen escarole. Just make sure to thaw it completely and drain any excess water before adding it to the soup. The texture may differ slightly, but it will still be delicious.
How can I make this dish vegan?
To make the soup vegan, substitute the chicken broth with vegetable broth and omit any cheese toppings. The flavors will still be rich and satisfying, especially with the addition of herbs and spices.
Can I add meat to this soup?
Absolutely! Adding cooked sausage or diced chicken can enhance the heartiness of the soup. Just brown the meat before adding the garlic, and continue with the recipe as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).