Escarole and Bean Soup
Escarole and bean soup is one of those recipes that just reminds you of your grandma. It is an easy and filling soup with leafy escarole and cannellini beans
Servings: 4 servings
Calories: 149kcal
Cost: $15
Equipment
- 1 medium dutch oven
Ingredients
- 3 cloves garlic, sliced
- 1 head escarole, chopped
- 1 can of cannellini beans, rinsed
- 4 cups chicken broth or vegetable stock
- 1-2 teaspoon salt
- 1 parmesan rind
- 3 tablespoon olive oil
Instructions
- Add olive to a large pot and bring to medium heat.
- Add in sliced garlic and stir often. Once the garlic becomes fragrant and slightly brown, add in escarole and stir until the garlic is mixed thoroughly. Cover for 5 minutes to wilt the escarole. Stir in the salt.
- Pour in the 4 cups of stock or broth. Bring to a simmer. Add the parmesan rind and cannellini beans. Simmer for 20 minutes to an hour. Remove from the heat and serve with grated parmesan and lemon zest, if desired.
Notes
- This is a soup, not traditional sauteed escarole and beans.
- Rinse escarole well before adding it to the pot to remove any debris in the leaves.
Nutrition
Calories: 149kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1504mg | Potassium: 758mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4881IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 2mg