This White Bean Soup with Escarole is a comforting, rustic dish that captures the essence of Italian home cooking. The base starts with sweated onions, carrots, and garlic, creating a fragrant foundation. Cannellini beans are partially mashed to thicken the broth naturally, giving it a luxurious, velvety texture without needing cream. The addition of fresh escarole adds a slight bitterness and tender crunch that balances the earthy beans, while sage and parsley provide aromatic freshness. It is simple to prepare using pantry staples, making it perfect for a cozy weeknight dinner or a light lunch. Serve it hot with crusty bread to soak up the flavorful broth.
White Bean Soup With Escarole
Description
This White Bean Soup with Escarole is a comforting, rustic dish that captures the essence of Italian home cooking. The base starts with sweated onions, carrots, and garlic, creating a fragrant foundation. Cannellini beans are partially mashed to thicken the broth naturally, giving it a luxurious, velvety texture without needing cream. The addition of fresh escarole adds a slight bitterness and tender crunch that balances the earthy beans, while sage and parsley provide aromatic freshness. It is simple to prepare using pantry staples, making it perfect for a cozy weeknight dinner or a light lunch. Serve it hot with crusty bread to soak up the flavorful broth.Ingredients
Directions
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Heat olive oil in a 4-quart saucepan over medium heat.
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Add the finely chopped onion and carrots. Cover and simmer for 5 minutes, or until tender. If the vegetables stick, add a splash of water and continue to cover.
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Add the minced garlic and saut for 1 minute until fragrant.
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Add one can of the drained cannellini beans to the pan. Mash them with a potato masher until broken down.
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Stir in the second can of whole beans, the chicken broth, and the sage leaves.
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Bring the soup to a simmer and cook for 10 minutes, allowing it to thicken to your desired consistency. Add water if too thick, or boil down if too thin.
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Stir the escarole (or romaine lettuce) into the pot. Cover and simmer for 5 minutes, or until the greens are tender.
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Uncover the pot and stir in the chopped parsley. Season with salt and pepper to taste.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 726.5kcal
- % Daily Value *
- Total Fat 36.6g57%
- Saturated Fat 9.0g45%
- Cholesterol 213.6mg72%
- Sodium 231.9mg10%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 1.6g7%
- Sugars 2.4g
- Protein 66.6g134%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
