Are you craving a comforting, healthy, and incredibly flavorful soup? Look no further! This white bean and escarole soup recipe is a perfect example of how delicious and easy healthy meals can be. It's a quick dinner idea, perfect for a chilly evening, and showcases the best of simple, homemade cooking. This recipe is packed with nutrients and is surprisingly easy to make, even for beginners. Let's dive in!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 (28-ounce) can cannellini beans, rinsed and drained
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 bunch escarole, roughly chopped (about 1 pound)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant. This step builds the flavor base of your delicious soup.
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Add Beans and Broth: Add the rinsed and drained cannellini beans and vegetable broth to the pot. Bring the mixture to a simmer.
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Simmer and Wilt: Add the chopped escarole to the simmering soup. Reduce heat to low and cook until the escarole is wilted and tender, about 5-7 minutes. Stir occasionally to ensure even cooking. The escarole will significantly reduce in volume as it cooks.
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Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired.
Cooking Tips for the Best White Bean and Escarole Soup:
- Don't overcook the escarole: Overcooked escarole can become mushy. Aim for tender but still slightly vibrant green leaves.
- Adjust the spice level: If you prefer a milder soup, omit the red pepper flakes or use a smaller amount.
- Add other vegetables: Feel free to add other vegetables like carrots, celery, or zucchini for extra nutrients and flavor. Dice them small so they cook evenly with the onions.
- Make it creamy: For a creamier soup, blend a portion of the soup with an immersion blender before serving.
Variations:
- Lemon-Herb White Bean Soup: Add the zest and juice of one lemon at the end of cooking for a bright and zesty twist. Fresh thyme or rosemary would also complement the lemon beautifully.
- Spicy White Bean Soup: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
- Sausage and White Bean Soup: Brown some Italian sausage before adding the onions for a heartier, protein-rich soup.
Nutritional Information (per serving, approximate):
This recipe yields approximately 6 servings. The nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 200-250
- Protein: 10-12g
- Fiber: 8-10g
This simple yet satisfying white bean and escarole soup is a perfect example of healthy and delicious food recipes. It's a versatile dish that can easily be adapted to your preferences and dietary needs. Enjoy this easy recipe and the wonderful flavors of homemade cooking!