Description
This Escarole and Beans soup is a comforting and healthy Italian classic, featuring tender escarole greens, creamy cannellini beans, and fragrant garlic simmered in a flavorful broth. Perfect for a light yet satisfying meal, it’s easy to prepare and customizable with optional additions like Parmesan cheese and crusty bread.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 head escarole, cleaned and chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth or vegetable broth
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Crusty bread for serving (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Sauté the garlic: Add the sliced garlic to the pot and cook for 1–2 minutes, stirring frequently, until fragrant but not browned to avoid bitterness.
- Cook the escarole: Add the chopped escarole to the pot and stir occasionally, allowing it to wilt down over 3–5 minutes.
- Add beans and broth: Stir in the drained cannellini beans, broth, and optional crushed red pepper flakes. Bring the mixture to a gentle simmer.
- Simmer the soup: Let the soup simmer for 10–15 minutes, allowing the flavors to meld and the escarole to become tender.
- Season and serve: Taste and season with salt and black pepper as needed. Serve hot, topped with grated Parmesan cheese and crusty bread on the side, if desired.
Notes
- For a heartier version, add cooked Italian sausage or a handful of small pasta like ditalini during the simmering step.
- For a creamier texture, consider blending part of the soup slightly before serving.
