Escarole and Bean Soup

Escarole and Bean Soup

This is an easy and satisfying soup that can be made as thick or thin as you choose, depending on the amount of broth used. There are endless variations and this recipe will include some items that could be optional for you. But, no worries— the finished product will always be delicious! Make sure to check out my notes at the end of the recipe for some tips!

Escarole and Bean Soup

INGREDIENTS:
• 2-4 garlic cloves minced (your preference)
• 1 TBS olive oil
• 1 – 1/2 lbs fresh escarole chopped (a healthy bunch)
• 2 stalks celery chopped
• 1 medium onion diced
• 6 cups vegetable broth (the addition of uncooked pasta requires more broth)
• 1 (15 ounce) can cannellini beans, drained & rinsed
• 4 ounces (dry) ditalini pasta
• 1 (2 inch) piece Parmesan rind
• 1 TBS fresh lemon juice
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese for garnish

INSTRUCTIONS:
1. Heat olive oil over medium heat in your soup pot. 
2. Add the onion and celery stirring occasionally for 5 minutes. 
3. Add garlic, red pepper flakes & oregano, stir for 2 minutes
4. Add escarole, stir for 2 minutes or until wilted. 
5. Add broth, beans, and Parmesan rind.
6. Increase heat to Medium High and bring to a boil.
7. Reduce heat and simmer for 10 minutes. 
8. Add uncooked pasta and simmer for another 10 minutes stirring occasionally until the pasta is tender.
9. Carefully remove and discard the Parmesan rind.
10. Remove the pot from the stove and stir in the lemon juice.
11. Ladle into bowls.
12. Garnish with chopped parsley, grated Parmesan cheese and salt and pepper to taste.
13. Squeeze on additional lemon juice as desired.

NOTES:
~Soak the escarole in the kitchen sink filled with cold water and rinse a few times to remove any residue. Dry leaves and cut ribbon like pieces for this soup.
~ The Parmesan rind is just for flavor.
If you prefer you could add a couple tablespoons of NUTRITIONAL YEAST to the broth during the cooking process. The nutritional yeast will add a burst of cheezy umami flavor without the actual cheese.
~You do not have to add any pasta but the addition of the uncooked pasta adds some creaminess due to the starch content.
~ A great substitution for the pasta would be to use 2 cans of cannellini beans. Only rinse and drain one can. The other can should be mashed in its own liquid and added to the soup.
~ You can use as little as 4 cups of broth or even up to 8 if you would like. If you are using the uncooked pasta, you need more liquid because the pasta will absorb the liquid as it cooks. It’s up to you as to how hearty you want your soup.
~ You can add any other vegetables you might like such as chopped carrots or even canned diced tomatoes.
The variations are endless and you cannot go wrong.

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Escarole and Bean Soup

This is an easy and satisfying soup that can be made as thick or thin as you choose, depending on the amount of broth used. There are endless variations and this recipe will include some items that could be optional for you. But, no worries— the finished product will always be delicious!

Ingredients

• 2-4 garlic cloves minced your preference
• 1 TBS olive oil
• 1 - 1/2 lbs fresh escarole chopped a healthy bunch
• 2 stalks celery chopped
• 1 medium onion diced
• 6 cups vegetable broth the addition of uncooked pasta requires more broth
• 1 15 ounce can cannellini beans, drained & rinsed
• 4 ounces dry ditalini pasta
• 1 2 inch piece Parmesan rind
• 1 TBS fresh lemon juice
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Dried oregano
• Salt and pepper to taste
• Fresh parsley chopped for garnish
• Grated Parmesan cheese for garnish

Instructions

1. Heat olive oil over medium heat in your soup pot.
2. Add the onion and celery stirring occasionally for 5 minutes.
3. Add garlic, red pepper flakes & oregano, stir for 2 minutes
4. Add escarole, stir for 2 minutes or until wilted.
5. Add broth, beans, and Parmesan rind.
6. Increase heat to Medium High and bring to a boil.
7. Reduce heat and simmer for 10 minutes.
8. Add uncooked pasta and simmer for another 10 minutes stirring occasionally until the pasta is tender.
9. Carefully remove and discard the Parmesan rind.
10. Remove the pot from the stove and stir in the lemon juice.
11. Ladle into bowls.
12. Garnish with chopped parsley, grated Parmesan cheese and salt and pepper to taste.
13. Squeeze on additional lemon juice as desired.

Recipe Notes

Soak the escarole in the kitchen sink filled with cold water and rinse a few times to remove any residue. Dry leaves and cut ribbon like pieces for this soup.
~ The Parmesan rind is just for flavor.
If you prefer you could add a couple tablespoons of NUTRITIONAL YEAST to the broth during the cooking process. The nutritional yeast will add a burst of cheezy umami flavor without the actual cheese.
~You do not have to add any pasta but the addition of the uncooked pasta adds some creaminess due to the starch content.
~ A great substitution for the pasta would be to use 2 cans of cannellini beans. Only rinse and drain one can. The other can should be mashed in its own liquid and added to the soup.
~ You can use as little as 4 cups of broth or even up to 8 if you would like. If you are using the uncooked pasta, you need more liquid because the pasta will absorb the liquid as it cooks. It’s up to you as to how hearty you want your soup.
~ You can add any other vegetables you might like such as chopped carrots or even canned diced tomatoes.
The variations are endless and you cannot go wrong.

Enjoy.!

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