Escarole Bean Soup Recipe
Discover how to make the perfect escarole bean soup with this easy, flavorful recipe. Full instructions and tips included!
Equipment
- Large pot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 head chopped Escarole
- 2 cans 15 oz each, drained and rinsed Cannellini beans
- 4 cups Chicken broth
- 1 large diced Onion
- 3 cloves minced Garlic
- 2 tbsp Olive oil
- ¼ cup grated Parmesan cheese
- To taste Salt
- To taste Black pepper
- ½ tsp optional Red pepper flakes
Instructions
Step 1 – Prep the Ingredients
- Chop the escarole into bite-sized pieces.
- Dice the onion and mince the garlic.
- Note: Always wash escarole thoroughly to remove any grit.
Step 2 – Sauté the Base
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion becomes translucent.
- See also Tempura Cheesecake Recipe
Step 3 – Simmer the Soup
- Add the chopped escarole to the pot and sauté until wilted.
- Stir in the beans, broth, salt, pepper, and red pepper flakes if using.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Warning: Be cautious with the salt if your broth is already seasoned.
Step 4 – Finish and Serve
- Remove from heat and stir in the grated Parmesan cheese.
- Adjust seasonings to taste.
Notes
- If the soup is too thick, add more broth to reach your desired consistency.
- This soup tastes even better the next day as the flavors meld together.