Escarole and White Bean Soup

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

This delicious, healthy, and nutritious Italian soup is ready in minutes. It's perfect for both winter and summer. Canned white beans are simmered in chicken broth with chopped escarole, herbs, and a chunk of Parmesan, which adds a pleasant creamy, nutty flavor. When the greens have wilted and the beans are heated through, the soup is ready. Serve with a drizzle of high-quality extra virgin olive oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) canned cannellini beans, rinsed
450 g escarole, chopped
2 tbsp. l. olive oil
2 cloves garlic, chopped
4 cups lightly salted chicken broth
1 piece (30 g) parmesan
6 tsp extra-virgin olive oil
For servingcrusty bread

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cannellini beans, white beans, escarole salad, Parmesan cheese

Cooking the dish according to the recipe:

In a large heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Add the escarole and cook until wilted, about 2 minutes. Add a pinch of salt. chicken broth, beans, and Parmesan. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.
Ladle the soup into six bowls. Drizzle each serving with 1 teaspoon of olive oil. Serve with bread.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Simple and quick recipes / Quick lunches / Summer dishes / Dinner / Soups / Vegetable soups / Italian cuisine / Giada De Laurentiis