Escarole Bean Soup
A cozy, healthy escarole bean soup made with tender greens, creamy white beans, and hearty vegetables. Perfect for a simple weeknight dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion small dice
- 2 celery ribs small dice
- 2 medium carrots peeled and diced
- 3 large cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 4 cups low-sodium vegetable stock
- 2 15 oz cans white beans drained and rinsed
- 8 ounces escarole washed and roughly chopped
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Optional Garnishes
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil for drizzling
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes extra, optional
Instructions
- Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes, stirring often, until softened.
- Add Garlic and Spice: Stir in garlic and red pepper flakes. Cook for 1–2 minutes until fragrant, being careful not to let the garlic brown.
- Add Beans and Broth: Pour in the vegetable stock and add the drained beans. Stir and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Add Escarole and Simmer: Stir in the chopped escarole. Cook for 5–7 minutes until greens are wilted and tender. Season with salt and pepper to taste.