Description
Warm your soul with this delightful homemade escarole soup, featuring tender greens and protein-rich beans in a savory broth. Perfect for chilly days, this comforting dish evokes the warmth of family gatherings and cherished memories. Easy to prepare, it’s a nutritious option that can be enjoyed for lunch or dinner, making it a versatile addition to your recipe collection.
Ingredients
Scale
- 1 large bunch escarole (about 8 cups chopped)
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups low-sodium vegetable or chicken broth
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until golden and fragrant.
- Stir in chopped escarole and rinsed cannellini beans, allowing the greens to wilt.
- Pour in the broth, covering all ingredients. Bring to a gentle boil.
- Season with salt and pepper; simmer for about 20 minutes.
- Ladle into bowls and sprinkle with grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg