Escarole & Beans

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Servings: 4 Difficulty: Intermediate
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Italian-style warm and comforting soup that brings home-style flavor to your table
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This rustic Italian soup is a delightful marriage of bitter greens and creamy beans. The escarole softens beautifully, losing its sharp bite while retaining a pleasant texture, complemented by the earthy richness of cannellini beans. Infused with garlic and finished with fresh basil, it offers a balanced, savory profile. Perfect for chilly evenings or as a light, satisfying lunch, this dish is simple enough for weeknights yet elegant enough for guests. It’s a comforting bowl of warmth that highlights the natural flavors of its humble ingredients, making it a staple for cozy gatherings or solitary comfort meals.

Escarole & Beans recipe image
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Escarole & Beans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 147.7

Description

This rustic Italian soup is a delightful marriage of bitter greens and creamy beans. The escarole softens beautifully, losing its sharp bite while retaining a pleasant texture, complemented by the earthy richness of cannellini beans. Infused with garlic and finished with fresh basil, it offers a balanced, savory profile. Perfect for chilly evenings or as a light, satisfying lunch, this dish is simple enough for weeknights yet elegant enough for guests. It&# 226;ÂÂs a comforting bowl of warmth that highlights the natural flavors of its humble ingredients, making it a staple for cozy gatherings or solitary comfort meals.

Ingredients

Directions

  1. Wash the head of escarole thoroughly, removing the tough core, and chop it coarsely into bite-sized pieces.
  2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
  3. Add 2 minced garlic cloves to the hot oil and sauté gently until fragrant and just beginning to turn golden, being careful not to burn.
  4. Stir in the chopped escarole and toss to coat with the garlic oil, cooking for 2-3 minutes until slightly wilted.
  5. Pour in 1 cup of chicken broth and bring the mixture to a gentle boil.
  6. Reduce heat to low, cover, and simmer for about 15-20 minutes until the escarole is tender but still retains some texture.
  7. While the escarole simmers, heat 15 oz of cannellini beans (with their liquid) in a small separate pan until warm.
  8. Add the warmed beans to the escarole soup and stir gently with a wooden spoon to combine.
  9. Simmer uncovered for another 5 minutes to allow the flavors to meld together.
  10. Taste and add salt and pepper if needed; if the soup is too thick, add a splash of water or extra broth.
  11. Remove from heat and garnish with 4 torn fresh basil leaves.
  12. Serve warm, optionally topped with red pepper flakes, grated Parmesan cheese, and crusty Italian bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 147.7kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.0g10%
Cholesterol 53.4mg18%
Sodium 57.2mg3%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.4g2%
Sugars 0.3g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: escarole, beans, italian, soup, garlic, basil, comfort food, vegetarian, healthy, warm, rustic, easy, vegetables, cannellini, olive oil
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