Description
A hearty, comforting soup made with creamy white beans, tender escarole, garlic, and a rich vegetable broth. Perfectly spiced and finished with olive oil and parmesan, it’s a rustic meal that warms you from the inside out.
Ingredients
Scale
- 3 cups canned white beans, drained and rinsed
- 1 large head escarole, chopped
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 5 cups vegetable broth
- 2 tablespoons olive oil, plus extra for drizzling
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese (optional)
- Rustic bread, for serving
Instructions
- Place a large soup pot over medium heat.
- Add olive oil, then sauté diced onion for 4–5 minutes until translucent.
- Stir in minced garlic and red pepper flakes, cooking for 1–2 minutes more.
- Add chopped escarole and cook for 3–4 minutes until slightly wilted.
- Pour in vegetable broth and bring to a gentle boil.
- Add white beans, salt, and black pepper.
- Lower heat and simmer for 20 minutes.
- Use an immersion blender to puree about one-third of the soup for a creamier texture.
- Adjust seasoning and stir in parmesan cheese if using.
- Drizzle with olive oil and serve hot with toasted rustic bread.
Notes
- Let the soup sit for 10 minutes before serving to deepen the flavor.
- Use homemade broth for added richness.
- Add a splash of lemon juice for brightness just before serving.
- Top with chili oil or fresh herbs for extra flavor and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 5mg
Keywords: white bean escarole soup, creamy bean soup, Italian soup recipe, vegetarian soup, comfort food