Escarole and Bean Soup (Creamy, Delicious and Light)
This escarole and bean soup is creamy, hearty made with the most simple ingredients, perfect meatless dinner for the whole family.
Servings: 4
Calories: 330kcal
Ingredients
For cooking dry beans (skip if using canned beans)
- 1 ½ cup dry beans or 22 oz canned beans
- 2 bay leaves
- salt to taste
- water
For the soup
- 1 head escarole approx 1 lb
- 3 cups canellini beans , cooked or 22 oz canned beans
- 3 cups meat broth or bean cooking liquid or a mix the two
- 2 garlic cloves
- 2 bay leaves
- Peperoncino (chili flakes)
- Extra virgin olive oil
- Salt to taste
For serving
- Parmesan cheese ,grated
- country bread grilled or toasted
Instructions
Cook the beans (skip this step if using canned beans)
- Start by soaking beans in water for 6-8 hours or better yet overnight.
- When ready to cook, drain the beans from soaking water and transfer them to a pot with fresh water. Water level should be well above the beans. Add bay leaves and salt. Water should be slightly salty.
- Bring beans to a boil, then reduce heat to low and let them simmer for 30-60 minutes. Taste at 30 minute mark and adjust cooking time as needed.
- Check on beans occasionally removing the foam and if needed refilling the pot with more hot water.
- Drain the beans reserving their cooking liquid. Blend half of all the beans with 1 cup of their cooking liquid if you prefer thicker soup. Leave the other half of the beans whole.
Make the soup
- Wash, core and chop escarole head in medium size cubes.
- In a casserole or pot add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife, a pinch of peperoncino (chili flakes) and bay leaves. Let simmer for 2-3 minutes until garlic becomes fragrant. Remove the garlic.
- Add escarole and a ladle of bean cooking liquid. Toss quickly until escarole reduces in volume. Add half of the cooked beans. Blend the other half with the remaining cooking liquid (3-4 cups) until creamy. Instead of bean cooking liquid feel free to use homemade meat broth that makes even a heartier soup.Add blended beans to the pot, bring to a boil and simmer for 10 more minutes.
- Adjust for salt and pepper if needed.
- Serve hot, topped with freshly grated Parmesan cheese and toasted country bread.
Nutrition
Calories: 330kcal | Carbohydrates: 52g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 742mg | Potassium: 1719mg | Fiber: 15g | Sugar: 3g | Vitamin A: 2817IU | Vitamin C: 8mg | Calcium: 243mg | Iron: 9mg