Description
A rustic and comforting Italian soup made with creamy cannellini beans and tender escarole in a garlic-infused broth. Perfectly simple, hearty, and naturally vegan and gluten-free.
Ingredients
2 cups cannellini beans, cooked
1 head escarole, chopped
4 cups vegetable broth
2 garlic cloves, minced
2 tbsp olive oil
Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Stir in the chopped escarole and cook for 5–7 minutes until wilted and tender.
- Add the cannellini beans and pour in the vegetable broth. Bring to a gentle boil.
- Reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Season with salt and pepper to taste, then serve warm with crusty bread or crostini.
Notes
Use canned beans for convenience or soak and cook dried beans in advance.
Escarole can be substituted with kale, spinach, or Swiss chard.
To spice it up, add red pepper flakes while sautéing the garlic.
A sprinkle of Parmesan adds richness if not keeping the soup vegan.
The soup freezes well for up to 2 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
