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.
Make it vegan by omitting the parmesan!
Did you make this recipe?
I wanna see your tasty creations!