We gotta eat... Why not make it delicious?!

Escarole & Cannellini Bean Soup

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 & Cannellini Soup - With garlic, escarole, and beans this quick and easy this soup recipe is perfect for lunch!

ESCAROLEEEEEEEEEEEE!!!!!

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!

Escarole & Cannellini Soup - With garlic, escarole, and beans this quick and easy this soup recipe is perfect for lunch!

 


 

Escarole & Cannellini Soup - With garlic, escarole, and beans this quick and easy this soup recipe is perfect for lunch!

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.

Escarole & Cannellini Soup - With garlic, escarole, and beans this quick and easy this soup recipe is perfect for lunch!

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!

 

Escarole and Cannellini Bean Soup... But Wait! What is Escarole?!
 
Author:
Serves: 4 Servings
Ingredients
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 lb. escarole, chopped and washed
  • Salt
  • 4 cups broth, chicken or vegetable
  • 1 can (19oz) cannellini beans, drained and rinsed
  • 1 ounce piece Parmesan rind
  • Ground pepper
Directions
  1. Heat olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds.
  2. Add the escarole and stir until wilted, about 2 minutes. Season with salt to taste.
  3. Add broth, beans and Parmesan rind. Cover and simmer until the beans are heated. Season with pepper to taste. Serve.
Notes
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!

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