Escarole and White Bean Soup
Whenever I’m hungry and in need of something that will make good use of whatever’s in my fridge/pantry, I make soup. I especially love broth based soups with greens and beans – I almost always have most of the ingredients on hand, and to me, it’s the perfect combination of healthy, hearty, and deeply comforting. On a recent rainy night, I had a craving for Escarole and White Bean Soup, an Italian classic that combines slightly bitter escarole with creamy cannellini beans in a flavorful broth. I had all of the ingredients on hand except escarole, so I made a quick trip to Whole Foods to pick up my greens and then got cooking! In less than 30 minutes, dinner was served. It’s a quick, one pot meal that really showcases simple ingredients in a delicious way. I love to eat this soup drizzled with good quality fruity olive oil, with warm crusty bread for dunking.
Escarole and White Bean Soup
Ingredients
- 2 Tbsp extra virgin olive oil (plus more for serving)
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 5 cups vegetable stock
- 1 head escarole, roughly chopped (about 8-9 cups, tightly packed)
- 1 15 oz can cannellini beans, rinsed and drained
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, heat extra virgin olive oil over medium high heat. Add onion, carrot, celery, garlic, a large pinch of salt and black pepper to taste, and cook, stirring frequently for 3-4 minutes, or until onion is translucent.
- Add vegetable stock, escarole, cannellini beans, and bay leaf. Raise heat to high and bring to a boil. Immediately reduce heat to low and simmer, partially covered, for 20 minutes, or until vegetables are tender and escarole has completely wilted. Add more salt and pepper to taste, if necessary.
- Remove bay leaf and ladle soup into individual bowls. Drizzle with high quality olive oil immediately before serving. Serve hot.