Escarole and Bean Soup
Escarole and Bean Soup This rustic Italian soup is a hearty and flavorful meal that's perfect for a cold winter night. The escarole adds a slightly bitter flavor to the soup, which is balanced out by the sweetness of the carrots and the creaminess of the beans. The soup is also packed with protein and fiber, making it a healthy and satisfying meal.
Escarole and bean soup is a traditional Italian dish that has been enjoyed for centuries. The soup is believed to have originated in the Campania region of Italy, and it is still a popular dish there today. The soup is typically made with escarole, beans, garlic, olive oil, and salt and pepper. Some variations of the soup also include other vegetables, such as carrots, celery, and onions. Escarole and bean soup is a simple dish to make, but it is full of flavor. The escarole adds a slightly bitter flavor to the soup, which is balanced out by the sweetness of the carrots and the creaminess of the beans. The soup is also packed with protein and fiber, making it a healthy and satisfying meal. This recipe for escarole and bean soup is a modern take on the classic dish. The recipe uses fresh escarole, carrots, celery, and onions, and it is seasoned with garlic, olive oil, salt, and pepper. The soup is cooked in a large pot until the vegetables are tender and the soup is flavorful.
Escarole and Bean Soup Escarole and Bean Soup Escarole and Bean Soup Escarole and Bean Soup
Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 2 bunches escarole, washed well, tough stems removed
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 (4-oz) jar chopped mild green chiles
  • 4 cups low-sodium vegetable broth
Instructions
  1. Tear escarole leaves into large pieces.
  2. Warm oil in a large pot over medium heat.
  3. Add onion and cook, stirring, until translucent about 5 minutes.
  4. Add garlic, carrot, celery, and green chiles and cook until softened about 5 minutes.
  5. Add escarole leaves and broth, season with salt and pepper, and bring to a boil.
  6. Reduce heat, cover, and simmer until escarole has completely wilted and liquid is reduced by about one-third, about 45 minutes.
  7. Serve hot.
Why It Works
  • The escarole adds a slightly bitter flavor to the soup, which is balanced out by the sweetness of the carrots and the creaminess of the beans.
  • The soup is packed with protein and fiber, making it a healthy and satisfying meal.
  • The recipe is easy to follow and can be made in under an hour.