Escarole and White Bean Soup

Escarole and White Bean Soup is a hearty, comforting combination of creamy cannellini beans and leafy escarole greens simmered with lots of aromatics in a rich broth. A humble soup with full-bodied flavor!

It pairs lightly bitter escarole greens with creamy cannellini beans to make a dish that’s both nutritious and filling, while also being super flavorful and versatile.

Ingredients:

Escarole Cannellini Beans Onions Celery Carrots Full Ingredients

Heat olive oil in Dutch oven or large pot over medium heat. Add onions, celery, carrots (if including), garlic and red pepper flakes and cook for about 5 minutes, or until the vegetables are starting to soften.

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Move vegetables to one side of pot and add the tomato paste, caramelizing it for 2-3 minutes.

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Add wine and deglaze, scraping up all the brown bits on the bottom of the pot.

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Then, add the broth, about 1/3 of the cooked beans and the bean cooking liquid.

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With the heat on low, use an immersion blender to puree the vegetables and beans.

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Swipe up for full recipe!

[{"selector":"#anim-a9e31d59-1655-4bd1-af46-fbfab375ed2f","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the Recipe

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