Escarole is a underused greens and is great in soups like this one! Garlic, escarole, and cannellini beans come together in this quick to make soup!
Escarole has by far become a new favourite of mine, but what is escarole exactly? Escarole is a variety of endive that closely resembles radicchio in look and is slightly less bitter in taste. In terms of nutrition, it is high in folic acid, fiber and vitamins A and K. What makes it a gold star winner for me, is not its nutrients, but its slight bitter taste and versatility; it is a great addition to salads and soups – after a good wash of course!
So in this soup recipe you can call it quits at wilting the leaves with garlic and oil and have a great side dish, but I say continue and don’t forget the parmesan rind!
But really don’t, adding the Parmesan rind adds a deeper flavour to this really simplistic soup… i.e A MUST! If you absolutely don’t have it but you have some pre-grated or rindless you can substitute for a sprinkle at serving or a chunk while boiling.
In all, I think this soup is a great way to introduce yourself to escarole if you haven’t already. I hope you enjoy it as much as I do!
Happy Soup Making!
- 2 tbsp. olive oil
- 3 garlic cloves minced
- 1 lb. escarole chopped and washed
- 4 cups broth chicken or vegetable
- 1 can 19oz cannellini beans, drained and rinsed
- 1 ounce piece Parmesan rind
- Ground pepper
Heat olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds.
Add the escarole and stir until wilted, about 2 minutes. Season with salt to taste.
Add broth, beans and Parmesan rind. Cover and simmer until the beans are heated. Season with pepper to taste. Serve.
Sometimes I want more beans; maybe you might have this hankering too! So add another can if you please!
Make it vegan by omitting the parmesan!
Did you make this recipe?
I wanna see your tasty creations!