Imagine a steaming bowl of homemade escarole soup with beans, radiating warmth and inviting you to take a seat. The aroma wafts through your kitchen, a delightful blend of garlic and savory broth that makes your mouth water. Each spoonful reveals tender greens and hearty beans, creating a cozy embrace that feels like a hug from your grandma. Crispy Pesto Potatoes Garlic Herb Mashed Potatoes This dish isn’t just food; it’s an experience, perfect for chilly evenings or when you’re in need of comfort.
As you dive into this recipe, remember the first time you tried escarole soup—perhaps at an Italian family gathering or during a particularly cozy night at home? It’s those moments that make food more than just sustenance; they create memories. Creamy Potato Soup Recipe This homemade escarole soup with beans is ideal for family dinners, casual gatherings, or even as a solo treat while binge-watching your favorite show. Prepare yourself for an explosion of flavors that will keep you coming back for seconds!
Why You'll Love This Recipe
- This homemade escarole soup with beans is incredibly easy to prepare, perfect for busy weeknights
- The vibrant colors and flavors will brighten any table
- It’s versatile enough to serve as a main dish or a starter
- Plus, it’s packed with nutrients, making it a guilt-free indulgence!
I still remember the first time I made this soup; my friends couldn’t get enough and I felt like a culinary magician!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Escarole: Look for crisp, bright green leaves without browning for the best flavor and texture.
- Canned White Beans: Use cannellini or great northern beans for creaminess; they save time without sacrificing taste.
- Garlic: Fresh garlic cloves are essential; they add depth and aroma that dried versions just can’t match.
- Vegetable Broth: Choose low-sodium broth for better control over saltiness; it enhances the soup’s overall flavor.
- Olive Oil: A good quality extra virgin olive oil adds richness and complements the other ingredients beautifully.
- Red Pepper Flakes: Just a pinch can elevate the flavor profile with a mild kick; adjust according to your spice preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sautéing Aromatics: Start by heating olive oil in a large pot over medium heat. Once shimmering, add minced garlic and sauté until fragrant and golden brown—about 1 minute works wonders.
Cooking Escarole: Add chopped escarole to the pot, stirring until wilted. This should take about 3-4 minutes; enjoy watching it transform into lush greens while smelling heavenly.
Add Beans and Broth: Pour in your vegetable broth along with drained white beans. Bring everything to a gentle simmer; let those flavors mingle for about 15 minutes.
Seasoning to Perfection: Taste the soup and season with salt, pepper, and red pepper flakes as desired. Let it simmer an additional 5 minutes so all those spicy notes can come together beautifully.
Final Touches: Remove from heat and allow the soup to cool slightly before serving. Garnish with fresh parsley or grated Parmesan if you’re feeling fancy!
Now sit back and savor every spoonful of your homemade escarole soup with beans—you’ve earned it! This recipe offers not just nourishment but also joy in each bite as you remember why comfort food holds such an important place in our hearts. Pumpkin Hummus for Dipping.
You Must Know
- Homemade escarole soup with beans is a simple dish that warms the soul
- The combination of fresh greens and hearty beans creates a comforting, nutrient-rich experience that your body will thank you for!
- Plus, it’s a great way to use up leftover vegetables
Perfecting the Cooking Process
Start by sautéing garlic and onions until fragrant, then add escarole and broth. Simmer gently to meld flavors while you prepare any additional ingredients.
Add Your Touch
Feel free to swap out escarole for spinach or add some spicy sausage for extra kick. You can also throw in some diced tomatoes for added flavor.
Storing & Reheating
Store the soup in an airtight container in the fridge for up to four days. Reheat on the stove over medium heat, stirring occasionally until warmed through.
Chef's Helpful Tips
- Use fresh escarole for the best flavor and texture; wilted greens won’t do your soup justice
- Always taste before serving; a pinch of salt can elevate the dish significantly
- Lastly, consider squeezing some lemon juice just before serving for a bright finish
The first time I served homemade escarole soup with beans, my friends were skeptical about eating greens in soup. However, after one taste, they were asking for seconds—and thirds! For more inspiration, check out this Scalloped Potatoes and Ham recipe.
FAQ
Can I use frozen escarole for this recipe?
Yes, but fresh escarole offers better texture and flavor.
What type of beans work best in homemade escarole soup with beans?
Cannellini or navy beans are ideal choices due to their creamy texture.
Is there a vegetarian option for this soup?
Absolutely! Just use vegetable broth instead of chicken broth for a delicious vegetarian version. For more inspiration, check out this Buffalo Chicken Wrap recipe.
Homemade Escarole Soup with Beans
- Total Time: 30 minutes
- Yield: Serves approximately 6 servings 1x
Description
Warm up your evenings with this homemade escarole soup with beans. Bursting with flavors of garlic and rich vegetable broth, each spoonful offers a comforting blend of tender greens and creamy beans. Perfect for family dinners or cozy nights in, this nutritious dish is sure to become a favorite.
Ingredients
- 1 bunch escarole, chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped escarole and cook until wilted, approximately 3-4 minutes.
- Pour in the vegetable broth and add the drained beans. Bring to a gentle simmer for 15 minutes.
- Season with salt, pepper, and red pepper flakes, letting it simmer for an additional 5 minutes.
- Remove from heat and let cool slightly before serving. Garnish with fresh parsley or grated Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
