Description
This hearty Escarole and Beans dish is a comforting, nutritious meal perfect for chilly days. Combining the slightly bitter, crisp escarole with creamy white beans in a savory broth, this recipe delivers a satisfying balance of flavors and textures. Ideal as a light soup or a starter, it’s both vegan and gluten-free.
Ingredients
– 1 large bunch escarole, washed and roughly chopped
– 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
– 2 tablespoons extra virgin olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1/4 teaspoon red pepper flakes (optional)
– Salt and freshly ground black pepper, to taste
– 1 tablespoon lemon juice (optional)
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Stir in the escarole and cook for an additional 2 minutes until it begins to wilt.
4. Add the white beans and vegetable broth. Bring the mixture to a simmer.
5. Season with red pepper flakes, salt, and pepper. Let the soup simmer for 10-15 minutes so the flavors meld.
6. Stir in lemon juice if using, adjust seasoning if necessary, and remove from heat.
7. Serve hot, garnished with a drizzle of extra virgin olive oil if desired.
Notes
– For an extra flavor boost, toast a few pine nuts and sprinkle over the dish before serving.
– If you prefer a thicker consistency, mash a few of the beans into the broth.
– This recipe works well as a light main course or an appetizer.
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0mg