Looking for a warm, comforting soup for a cold winter day? Try this easy escarole and bean soup! It’s an Italian-inspired dish with tender greens, creamy cannellini beans, and a tasty broth. It’s perfect for a cozy lunch or a warm dinner.
Key Takeaways
- This escarole and bean soup is ready in just 30 minutes
- It’s a hearty, rustic dish that’s perfect for cold winter months
- The recipe yields 6 servings and is gluten-free, oil-free, and vegan-friendly
- Key ingredients include vegetable broth, shallots, garlic, escarole, fire-roasted tomatoes, and cannellini beans
- Typically served with vegan Parmesan cheese and toasted Italian bread
Understanding Escarole: A Versatile Italian Green
Escarole is a unique member of the chicory family. It looks like green leaf lettuce but tastes slightly bitter. This leafy green is a key part of Italian cuisine. It’s loved for its ability to be used in many ways, both raw and cooked.
What Makes Escarole Different from Other Greens
Escarole has a soft bitterness that makes it stand out. Its outer leaves are darker and stronger. The inner leaves are lighter and softer. This makes escarole great for salads, soups, and stews.
Nutritional Benefits of Escarole
- Escarole is low in calories, with just 15 calories per 2-cup serving.
- It’s packed with fiber, offering 3 grams per 2-cup serving, which is good for digestion.
- Escarole is full of vitamins and minerals like Vitamin A, Vitamin K, Folate, and Copper.
- The greens also have antioxidants like kaempferol, which can help fight inflammation.
How to Select and Clean Escarole
Choose escarole with bright, crisp leaves and no signs of wilting. To clean, separate the leaves and rinse them under cold water. Make sure to remove any dirt or debris. Gently pat the leaves dry before using them in your recipe.
“Escarole is a versatile and nutritious green that deserves a place in every kitchen. With its unique flavor and impressive health benefits, it’s a must-try for any food enthusiast.”
Essential Ingredients for Perfect Escarole and Bean Soup
To make a delicious escarole and bean soup, you need the right ingredients. The base is escarole, a green packed with nutrients, and cannellini beans, also known as white kidney beans. Together, they make a hearty, tasty soup.
You’ll also need savory pancetta (or bacon for a veggie option), onions, celery, and garlic for flavor. Chicken or vegetable stock adds richness. A bit of dry white wine and lemon juice balance the taste and add a tangy touch.
For a final touch, add a drizzle of olive oil and some Parmesan cheese on top. These simple steps can make the soup even better, adding flavor and texture.
| Ingredient | Purpose |
|---|---|
| Escarole | The star of the dish, providing a slightly bitter, nutrient-dense green |
| Cannellini beans | Adds heartiness, texture, and a creamy element to the soup |
| Pancetta or bacon | Provides a savory, salty, and smoky flavor (optional for vegetarian version) |
| Onions, celery, garlic | The aromatic vegetables that build the foundation of flavor |
| Chicken or vegetable stock | The liquid that creates the broth, adding depth and richness |
| Dry white wine | Enhances the overall flavor profile and provides a hint of acidity |
| Lemon juice | Brightens the soup and balances the flavors |
| Olive oil and Parmesan | Optional toppings that add extra richness and texture |
With these key ingredients, you’re ready to make a wonderful escarole and bean soup. It’s perfect for warming up on a cold day.
Kitchen Tools and Equipment Needed
To make a tasty escarole and bean soup, you’ll need some key tools. A strong Dutch oven or a big pot is crucial. It should hold all the ingredients well. You’ll also need a sharp knife for chopping veggies and a colander to clean and drain the escarole.
Essential Cookware
- Dutch oven or large pot (at least 6 quarts in size)
- Sharp chef’s knife or santoku knife
- Colander for washing and draining escarole
Optional Tools for Enhanced Preparation
While you need the basic cookware, some extra tools can make your soup better. An immersion blender is great for blending some beans and veggies. This thickens the soup and makes it creamier. If you don’t have an immersion blender, a food processor or potato masher works too.
- Immersion blender (or food processor/potato masher)
- Cheese grater for parmesan topping (optional)
With these tools, you’re ready to make a delicious and healthy escarole and bean soup at home.
Step-by-Step Cooking Instructions
Ready to make a delicious escarole and bean soup at home? This easy recipe will guide you through sautéing, wilting, and simmering. You’ll end up with a comforting and flavorful dish.
- First, heat 2 tablespoons of olive oil in a big pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes until they’re soft.
- Then, add minced garlic and a pinch of crushed red pepper flakes. Cook for another minute to let the garlic smell good.
- Next, add chopped escarole to the pot. Let it wilt down, stirring sometimes, for 2-3 minutes.
- Now, pour in 4 cups of low-sodium vegetable stock. Bring the soup to a boil. Then, lower the heat and simmer for 15-20 minutes.
- Drain and rinse the white beans. Add them to the soup. Let them heat up for about 5 minutes.
- To make the soup thicker, mash some beans and veggies against the pot’s side with a potato masher or spoon.
- Finally, add a squeeze of fresh lemon juice. Taste and adjust the seasoning if needed.
Your escarole and bean soup is now ready. Serve it hot, topped with Parmesan cheese if you like. It takes about 30 minutes to make.
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, small dice | 1 medium |
| Celery, small dice | 2 ribs |
| Carrots, peeled and small dice | 2 medium |
| Garlic, minced | 3 large cloves |
| Crushed red pepper flakes | 1/4 teaspoon |
| Low-sodium vegetable stock | 4 cups |
| White beans, drained and rinsed | 2 cans (15 oz each) |
| Escarole, thoroughly washed and roughly chopped | 8 ounces |
Make sure to wash the escarole well before adding it to the soup. You can use kale or other greens instead. Store the soup in the fridge for up to 4 days or freeze it for a month.
Tips for Creating Rich, Flavorful Broth
To make a delicious escarole and bean soup, start with a great broth. Begin by sautéing onions, celery, and garlic. This step is key to a rich flavor that spreads through the soup.
Next, add umami-rich tomato paste and let it darken a bit. Then, use white wine to deglaze the pan. This adds a nice acidity and brings out the flavors.
Proper Seasoning Techniques
Seasoning is vital for a perfect broth. Add salt and pepper slowly, tasting and adjusting until it’s just right. A parmesan rind simmered in the soup adds a savory touch.
Using Cheese Rinds for Depth
The liquid from canned white beans is also useful. It adds to the broth’s body and feel. These techniques will make your escarole and bean soup stand out.
| Ingredient | Quantity |
|---|---|
| Ground Italian Sausage | 1 pound |
| Cannellini Beans (canned, rinsed and drained) | 1 (15 oz) can |
| Escarole, washed and chopped | 1 pound |
| Chicken Stock | 4 cups |
“The liquid from canned white beans can also be a valuable asset, as it can contribute to the broth’s body and mouthfeel.”
Variations and Customization Options
This escarole and bean soup is very versatile. For a vegetarian or vegan version, just leave out the pancetta. Use vegetable broth instead of chicken stock. If you can’t find escarole, try using other alternative greens like radicchio, spinach, chard, kale, or cabbage.
To make it even better, add more additional vegetables like carrots, celery, or potatoes. For a fuller soup, add Italian sausage or other beans like navy or light kidney beans. You can also adjust the broth to make it thicker or more brothy.
| Ingredient | Quantity |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 41g |
| Protein | 22g |
| Fat | 13g |
| Fiber | 18.1g |
| Potassium | 1320mg |
| Calcium | 158mg |
With these customization options, you can make the escarole and bean soup just how you like it. It’s a great way to enjoy a delicious and fulfilling meal.
“Escarole and beans is a classic Italian recipe that emphasizes the use of vegetarian ingredients.”
Storage and Reheating Guidelines
This delicious escarole and bean soup is great for meal prep and keeps well. Enjoy a warm bowl, then refrigerate leftovers in an airtight container for up to 5 days. To reheat, gently warm it on the stovetop over medium-low heat until hot.
The soup might thicken as it cools. If so, add a bit of extra broth to thin it out.
Proper Cooling Methods
Let the soup cool completely before storing. Once it’s room temperature, put it in airtight containers or resealable bags. This keeps it fresh and stops bacterial growth.
Freezing Instructions
- Cool the soup completely before freezing.
- Portion it into freezer-safe containers or resealable bags, leaving space for expansion.
- Seal the containers or bags, removing air.
- Label them with the date and contents.
- Freeze for up to 3 months.
To enjoy the frozen soup, thaw it overnight in the fridge. Then, reheat it on the stovetop. You might need a bit more broth to get the right consistency.
By following these simple steps, you can meal prep this comforting soup. Enjoy it as leftovers or freezer-friendly meals whenever you want.
Perfect Pairings and Serving Suggestions
Your escarole and bean soup is best with the right sides. Italian bread or toasted slices are perfect for dipping. A green salad adds freshness, balancing the meal.
Start with the soup as a first course. Then, try pasta al pesto or spaghetti aglio e olio. The soup’s flavors will prepare you for what’s next.
For a special touch, add lemon juice or olive oil. A bit of homemade chili oil can also spice things up. Don’t forget to sprinkle Parmesan or Pecorino cheese for a rich finish.
| Pairing | Recommendation |
|---|---|
| Crusty Bread | Serve alongside a freshly baked crusty bread for dipping and soaking up the flavorful broth. |
| Green Salad | A light and refreshing green salad complements the heartiness of the soup, creating a balanced Italian meal. |
| Finishing Touches | Enhance the soup with a squeeze of fresh lemon juice, a drizzle of high-quality olive oil, or a sprinkle of grated Parmesan or Pecorino cheese. |
This escarole and bean soup is perfect for any occasion. With the right sides, it becomes a memorable Italian meal. Enjoy it with friends and family for a special night.
Troubleshooting Common Cooking Issues
Making the perfect escarole and bean soup can be tricky. But, with some troubleshooting, you can get it just right. You’ll learn how to fix the consistency, balance the flavors, and tame the escarole’s bitterness. Let’s dive into common problems and their solutions to make your soup a hit.
Adjusting Soup Consistency
If your soup is too thin, you can thicken it. Just puree more beans or simmer it longer to reduce the liquid. If it’s too thick, add more broth or water to thin it out.
Balancing Flavors
Getting the seasoning right is crucial. If it’s not salty enough, add more salt, pepper, or herbs. But remember, it’s easier to add more than it is to fix an over-salted soup.
Managing Escarole Bitterness
Escarole can be a bit bitter. To balance this, add a squeeze of lemon juice or a bit of sugar. Also, make sure the escarole is fully cooked to soften its flavor.
With these tips, you’ll be on your way to making a delicious escarole and bean soup. Enjoy the journey and relish every bite!
“The secret to a great soup lies in the balance of flavors and the quality of the ingredients. With a little care and attention, you can create a masterpiece in your own kitchen.”
Conclusion
Escarole and bean soup is a comforting, nutritious dish that captures the heart of Italian cuisine. It’s a mix of hearty beans, healthy greens, and tasty broth. This makes it perfect for cold winter days.
This recipe is easy to adjust to fit different diets and tastes. It brings a taste of Italian comfort food to every bowl.
The comforting soup is simple to make and full of flavor. It’s great for anyone, whether you’re new to cooking or have lots of experience. It’s perfect for warming up on a cold day or adding more healthy meals to your diet.
So, why not try making this easy escarole and bean soup? It combines the versatility of escarole with the richness of beans. You’ll get a nourishing and tasty dish that honors Italian cooking traditions. Bon appetit!
FAQ
What is escarole and bean soup?
Escarole and bean soup is a hearty dish. It combines tender greens with creamy cannellini beans. It’s great for cold winter months and cooks in about 30 minutes.
What are the key ingredients in escarole and bean soup?
Key ingredients are vegetable broth, shallots, garlic, and escarole. Fire-roasted tomatoes and cannellini beans are also important. It’s served with vegan Parmesan cheese and toasted Italian bread.
What is escarole and how is it different from other greens?
Escarole is a leafy green from the chicory family. It looks like green leaf lettuce but tastes milder and slightly bitter. The outer green leaves are perfect for soups, while the inner leaves are great for salads.
What cookware and tools are needed to make escarole and bean soup?
You’ll need a Dutch oven or large pot, a sharp knife, and a colander. An immersion blender, food processor, or potato masher can also help.
How do you make escarole and bean soup?
Start by sautéing aromatics. Then add garlic and escarole until wilted. Next, add stock, beans, and seasonings.
Bring to a boil, then simmer for 15-20 minutes. Some recipes suggest pureeing some beans and vegetables to thicken the soup.
How can you create a rich, flavorful broth for the soup?
Start by sautéing onions, celery, and garlic. Add tomato paste and caramelize it for depth. Use white wine for deglazing.
Season with salt and pepper well. Simmer a parmesan or pecorino cheese rind in the soup for extra flavor.
How can the escarole and bean soup be customized?
This soup can be made vegetarian or vegan by skipping the pancetta and using vegetable broth. If escarole is hard to find, try radicchio, spinach, chard, kale, or cabbage instead.
You can also add carrots for extra nutrition and flavor. Some people like to add Italian sausage for a heartier soup.
How do you store and reheat leftover escarole and bean soup?
Store it in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat. If it’s too thick, add more broth.
What are some common issues with making escarole and bean soup, and how can they be addressed?
Issues include getting the right consistency and balancing flavors. If it’s too thin, puree more beans or simmer longer. If too thick, add broth.
Underseasoning can be fixed by adding more salt, pepper, or herbs. If the escarole is too bitter, add a bit of lemon juice or sugar.
