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Escarole & Beans

Escarole & Beans recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 147.7
Dietary: Gluten-free
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
  • 1 cup Chicken broth
  • 1 lg Head escarole; well washed
Directions
  1. 1
    Wash the head of escarole thoroughly, removing the tough core, and chop it coarsely into bite-sized pieces.
  2. 2
    Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
  3. 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. 4
    Stir in the chopped escarole and toss to coat with the garlic oil, cooking for 2-3 minutes until slightly wilted.
  5. 5
    Pour in 1 cup of chicken broth and bring the mixture to a gentle boil.
  6. 6
    Reduce heat to low, cover, and simmer for about 15-20 minutes until the escarole is tender but still retains some texture.
  7. 7
    While the escarole simmers, heat 15 oz of cannellini beans (with their liquid) in a small separate pan until warm.
  8. 8
    Add the warmed beans to the escarole soup and stir gently with a wooden spoon to combine.
  9. 9
    Simmer uncovered for another 5 minutes to allow the flavors to meld together.
  10. 10
    Taste and add salt and pepper if needed; if the soup is too thick, add a splash of water or extra broth.
  11. 11
    Remove from heat and garnish with 4 torn fresh basil leaves.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/escarole-beans/