White bean and escarole soup is one of the dishes that I eat when it gets cold. Thanks to comforting warmth and hearty flavors, he brings the creaminess of cannellini beans and the slightly bitter taste of escarole; it is healthy and adaptable, making it perfect for any dinner party.
What Makes This Recipe Good
The simplicity and rich flavor profile of white bean and escarole soup and the pleasing texture that results from combining leafy greens with delicate beans set it apart. This soup is tasty and nutritious, as well as high in fiber and important nutrients.
Learn more about the health benefits of olive oil.
Overview of Ingredients
The following are the main ingredients of this soup:
Cannellini beans: The basis of the soup, they are valued for their subtle taste and creamy smoothness.
Escarole: A leafy green that balances the richness of the beans with a little bit of bitterness.
Garlic and onion: These flavorings add depth and richness to the soup.
Olive oil: Enhance flavor in general and add a silky texture.
Find out how nutritious white beans.
Chef’s Tips for Perfect White Bean and Escarole Soup
To ensure your soup is perfect every time:
Use Fresh Ingredients: Good-quality beans and fresh escarole make a big difference.
Cook Beans Thoroughly: If using dried beans, ensure they are fully cooked for a creamy texture.
Season Well: Don’t skimp on salt and pepper, as they bring out the flavors of the ingredients.
Customizing Your Dish
This soup is highly customizable:
Add Sausage: Add Italian sausage for a heartier version.
Vegan Option: Add additional vegetables, such as carrots and celery, to the soup.
Different Beans: Substitute cannellini beans with navy or northern beans for a slight alteration in flavor.
What to Serve with white bean and escarole soup
Pair this soup with:
Ika Sansai Salad: Lively representation of Japanese culinary culture.
Easy Chicken Salad Without Celery : Its variety and simple preparation
Easy Carrot Raisin Salad : celebration of simple ingredients
Cape Cod Chicken Salad: Complex aromas and fresh ingredients.
Crusty Garlic Bread: Enhances the soup’s flavors.
Fresh Green Salad: Adds a crisp texture contrast.
Light, Crisp White Wine: Complements the flavors beautifully.
Health Benefits of White Bean and Escarole Soup
This soup is not only delicious but also packed with health benefits:
Rich in Fiber: Both beans and escarole are high in fiber, aiding digestion and keeping you full longer.
Low in Calories: It’s a low-calorie meal perfect for weight management.
Nutrient-Dense: High in vitamins A, C, and K, as well as minerals like iron and magnesium.
FAQs
Are escarole and beans good for your health?
Combining these two nutrient-dense foods allows you to create one-pot meals rich in nutrients such as protein, iron, potassium, calcium, vitamin C and vitamin A. White beans in particular, like navy blue northern beans, go well with spinach. , kale, broccoli and escarole.
How much protein is in escarole bean soup?
One cup of Whole Foods White Bean & Escarole Soup has 270 calories, 33g of net carbohydrates, 4g of fat, and 22g of protein.
How can my white bean soup be made thicker?
To flavor and thicken bean soup, you can add a few more ingredients. Tomato paste, pureed veggies (such as potatoes or carrots), or even a teaspoon of nut butter can be added.
Escarole: Is it anti-inflammatory?
Cut Down on Inflammation Research indicates that the antioxidant kaempferol found in escarole lettuce may shield your cells from persistent inflammation.
Happy cooking!
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Printwhite bean and escarole soup
Enjoy the comforting flavors of this white bean and escarole soup, a nutritious and hearty Italian classic perfect for any cold day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 head escarole, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add the red pepper flakes if using, and cook for an additional minute.
- Simmer the Soup:
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to a simmer and add the white beans, chopped escarole, thyme, and bay leaf.
- Season with salt and pepper to taste.
- Let the soup simmer for about 20 minutes, or until the vegetables are tender.
- Final Touches:
- Remove the bay leaf.
- Stir in the grated Parmesan cheese, if using, and the lemon juice.
- Adjust the seasoning if needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread or your favorite sid
Notes
- Customization: Add browned sausage for a heartier version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
- Serving Suggestion: Pair with a mixed salad and crusty bread for a complete meal.
- Flavor Enhancement: Do not skip the addition of lemon as it brightens the soup’s flavor.
- Diet: Vegetarian, can be adapted to vegan by omitting cheese or using a vegan alternative
Keywords: White bean and escarole soup, Cannellini bean and escarole soup, Italian bean soup, hearty bean soup, escarole and white bean stew