Bean & Escarole Soup Recipe

Name: Bean & Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: half pound dried white beans, such as cannelloni; 1 carrot; 1 celery stick; half onion; 2 garlic cloves, sliced; 1-2 small dried chillies, de-seeded and crumbled; a handful of basil leaves, torn; a handful of parsley, roughly chopped; 6-8 escarole leaves, roughly torn; 2 ounces grated parmesan, plus more to serve; Olive oil; Salt and pepper

Servings: persons

half pound dried white beans, such as cannelloni
1 carrot
1 celery stick
half onion
2 garlic cloves, sliced
1-2 small dried chillies, de-seeded and crumbled
a handful of basil leaves, torn
a handful of parsley, roughly chopped
6-8 escarole leaves, roughly torn
2 ounces grated parmesan, plus more to serve
Olive oil
Salt and pepper

1
Soak the beans overnight in plenty of cold water.
2
Drain beans and discard the water. Bring to the boil in a large pan of fresh water with the whole carrot, celery stick and half onion.
3
Boil fast for 10 minutes to remove toxins, skim off impurities then reduce to a simmer for an hour or more (depending on freshness of the beans).
4
When the beans are soft, discard the vegetables. Remove a quarter of the beans, puree and then return them to the pan. This will thicken the soup and give it a silky texture.
5
Fry the garlic and chilli in olive oil and cook without browning. Add the basil, parsley and escarole and cook for 1 minute to wilt.
6
Add all to the beans pot. Add grated parmesan and salt and pepper. and serve with a drizzle of good olive oil and shavings of extra parmesan.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: half pound dried white beans, such as cannelloni, 1 carrot, 1 celery stick, half onion, and more.

Yes, Bean & Escarole Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean & Escarole Soup

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