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: 6 servings
Calories: 87kcal
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
- 2 tablespoon lemon zest
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 30 minutes. 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. If you're looking to make just sauteed escarole and beans cut down the broth to ½ a cup.
- Rinse escarole well before adding it to the pot to remove any debris in the leaves. People forget that lettuce grows from the dirt.
- Slice the garlic thinly and evenly so that it all cooks at the same rate.
Nutrition
Calories: 87kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 986mg | Potassium: 273mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1630IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg