Here’s a delicious White Bean and Escarole recipe that’s hearty, healthy, and easy to make!This White Bean and Escarole Soup is not only nutritious but also comforting, making it a perfect dish for any day of the week.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bunch escarole, chopped
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Juice of 1 lemon
- Grated Parmesan cheese (for serving)
Instructions:
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Escarole: Add the chopped escarole to the pot, stirring until it wilts, about 3-4 minutes. Escarole has a slightly bitter taste that adds depth to the dish.
- Combine Beans and Broth: Stir in the white beans, vegetable or chicken broth, dried thyme, and red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld.
- Season and Finish: Taste the soup and adjust the seasoning with salt and pepper. Just before serving, add the lemon juice for brightness.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese for added flavor. Enjoy it warm with crusty bread on the side!
