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–+ servings
escarole and bean soup

Escarole and Bean Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 head escarole chopped
  • 4 cups chicken broth
  • 1 can cannellini beans drained and rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook until translucent.
  • Stir in minced garlic and cook for 1 minute.
  • Add chopped escarole to the pot and cook until wilted.
  • Pour in chicken broth and bring to a simmer.
  • Stir in cannellini beans, salt, black pepper, and red pepper flakes.
  • Let the soup simmer for 20 minutes.
  • Adjust seasoning to taste and remove from heat.
  • Let the soup rest for 5 minutes before serving.
  • Serve hot, topped with grated Parmesan cheese.

Notes

For the best flavor, use fresh escarole and quality chicken broth. If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. Adjust the level of red pepper flakes according to your spice preference. This soup pairs wonderfully with crusty bread or a side salad.
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