Bean & Escarole Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add the escarole to the pot and cook until wilted, about 5 minutes.
• STEP 3.Add the beans, vegetable broth, and seasonings to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Using an immersion blender, partially blend the soup to thicken it slightly while still leaving some whole beans intact.
• STEP 5.Serve hot, garnished with Parmesan cheese and a side of crusty bread.
• STEP 6.Cooking Tips: For a creamier texture, you can blend half of the soup until smooth before adding it back to the pot. If you prefer a thinner consistency, add more vegetable broth. This soup can be stored in the refrigerator for up to 3 days and reheated before serving.
• STEP 7.Storage and Serving: This Bean & Escarole Soup is best served hot. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Serve with a sprinkle of Parmesan cheese and a side of crusty bread for a complete meal.

Cooking Tips

• For a creamier texture, you can blend half of the soup until smooth before adding it back to the pot.
• If you prefer a thinner consistency, add more vegetable broth.

Storage and Serving

• This Bean & Escarole Soup is best served hot.
• It can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve with a sprinkle of Parmesan cheese and a side of crusty bread for a complete meal.