Escarole Bean Soup Recipe
Escarole Bean Soup Recipe
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Escarole Bean Soup Recipe
Delight in a warm bowl of Escarole Bean Soup Recipe, a nutritious and hearty dish that’s perfect for chilly days. This recipe combines tender escarole, wholesome beans, and aromatic vegetables for a comforting experience. Easy to prepare, this soup is not only delicious but also packed with nutrients, making it a great choice for a healthy meal.
Description
Escarole Bean Soup Recipe is a traditional Italian dish that embodies the essence of comfort food. This soup features escarole, a leafy green that offers a slightly bitter flavor, which perfectly balances the creaminess of the beans. The combination creates a delightful medley of tastes and textures, making it a favorite among both families and gourmet enthusiasts.
This Escarole Bean Soup Recipe is incredibly versatile; you can customize it by adding your favorite beans, adjusting the spices, or incorporating additional vegetables. The base of the soup includes aromatic ingredients such as garlic, onion, and carrots, which infuse the dish with rich flavors. The use of vegetable or chicken broth enhances the overall taste, while adding depth to the soup.
One of the greatest aspects of Escarole Bean Soup is its health benefits. Escarole is low in calories and rich in vitamins A and K, while beans are an excellent source of protein and fiber. Together, they create a nourishing meal that will keep you satisfied and energized.
Preparation is straightforward, making this soup a great option for weeknight dinners or meal prepping for the week ahead. The ingredients come together quickly, and the soup simmers to perfection, allowing the flavors to meld beautifully. It’s also an ideal dish for freezing; simply portion it out and store it for later enjoyment.
As you serve this Escarole Bean Soup Recipe, consider garnishing it with freshly grated Parmesan cheese and a drizzle of olive oil to elevate the flavors even further. Pair it with crusty bread for a complete meal that your family will love. Whether you’re seeking comfort on a cold day or a healthy option for lunch or dinner, Escarole Bean Soup fits the bill perfectly.
Ingredients
- 1 large head of escarole, chopped
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and carrots, sautéing for about 5 minutes until they begin to soften. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add Broth and Beans: Pour in the vegetable or chicken broth and bring to a simmer. Stir in the cannellini beans and dried thyme. Season with salt and pepper to taste.
- Incorporate Escarole: Add the chopped escarole to the pot, stirring to combine. Allow the soup to simmer for about 20 minutes, or until the escarole is tender.
- Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese and a drizzle of olive oil, if desired.
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Escarole Bean Soup Recipe
Ingredients
- 1 large head of escarole chopped
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and carrots, sautéing for about 5 minutes until they begin to soften. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add Broth and Beans: Pour in the vegetable or chicken broth and bring to a simmer. Stir in the cannellini beans and dried thyme. Season with salt and pepper to taste.
- Incorporate Escarole: Add the chopped escarole to the pot, stirring to combine. Allow the soup to simmer for about 20 minutes, or until the escarole is tender.
- Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese and a drizzle of olive oil, if desired.
Notes
- Storage: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop before serving.
- Variations: Feel free to add other vegetables like potatoes or zucchini, or swap out the cannellini beans for chickpeas or navy beans for different flavors and textures.
