Transform winter veggies: unleash the flavors of escarole and bean soup (recipe)

Immerse yourself in the delectable world of Mediterranean cuisine with this easy-to-follow guide on how to make escarole and bean soup. This hearty and flavorful soup is a perfect blend of bitter escarole, tender beans, and aromatic spices, making it a comforting and nourishing meal for any occasion.

Ingredients

• 1 head of escarole, chopped
• 1 (15-ounce) can of cannellini beans, drained and rinsed
• 1 (15-ounce) can of kidney beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can of diced tomatoes
• 1 quart chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Sauté the aromatics: In a large pot or Dutch oven over medium heat, sauté the onion and garlic until softened.

2. Add the tomatoes: Stir in the diced tomatoes and cook for 5 minutes, or until the tomatoes have softened.

3. Incorporate the escarole: Add the chopped escarole to the pot and cook until wilted, about 3 minutes.

4. Add the beans: Drain and rinse the cannellini and kidney beans and add them to the pot.

5. Pour in the broth and seasonings: Add the chicken broth, oregano, thyme, salt, and pepper to the pot and bring to a boil.

6. Simmer: Reduce heat to low and simmer for 20-25 minutes, or until the soup has thickened and the flavors have melded.

7. Taste and adjust: Taste the soup and adjust the seasonings as needed.

Enhance the Flavor

• Add some heat: Add a pinch of red pepper flakes or a few drops of hot sauce for a spicy kick.
• Incorporate vegetables: Add diced carrots, celery, or bell peppers for extra nutrition and flavor.
• Garnish with herbs: Sprinkle fresh parsley, basil, or oregano on top before serving for a vibrant touch.

Serving Suggestions

• As a main course: Serve the soup as a hearty and satisfying main course, accompanied by crusty bread or a side salad.
• As a side dish: Pair the soup with grilled chicken, fish, or roasted vegetables for a balanced meal.
• As a vegetarian option: For a meatless meal, replace the chicken broth with vegetable broth and add extra beans for protein.

Variations

• Use different beans: Experiment with other types of beans, such as black beans, pinto beans, or chickpeas.
• Add pasta: Add cooked pasta, such as penne or macaroni, to the soup for a more substantial meal.
• Make it creamy: Puree a portion of the soup in a blender and stir it back into the pot for a creamy and velvety texture.

Health Benefits of Escarole and Bean Soup

This soup is not only delicious but also packed with nutritional benefits:

• Rich in fiber: Escarole and beans are both excellent sources of fiber, which promotes digestive health and satiety.
• Good source of protein: Beans provide a substantial amount of plant-based protein, making this soup a great option for vegetarians and vegans.
• Contains antioxidants: Escarole is rich in antioxidants, which help protect the body from damage caused by free radicals.

FAQ

Q: Can I use frozen escarole instead of fresh?
A: Yes, you can use frozen escarole. Thaw it before adding it to the soup.

Q: What if I don’t have cannellini beans?
A: You can substitute any type of white beans, such as navy beans or Great Northern beans.

Q: Can I make this soup ahead of time?
A: Yes, this soup can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat it before serving.