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Escarole and White Bean Soup

Posted by Arianna Kotlier on

Craving a warm and comforting soup during these uncertain times? This is a delicious, traditional Italian soup that feature many pantry ingredients and vegetables that keep a relatively long time. The only speciality ingredient is the escarole, which is a member of the chicory family and is similar to frisée, endive, and radicchio. Escarole can be served raw or cooked, but when cooked, it adds delicious flavor to soups and becomes tender. If you can't find escarole in your area, feel free to use another leafy green such as kale, spinach, or chard. The more the merrier! In addition, if you can't find white beans, use chickpeas! This recipe is friendly to substitutions...the most important part is all the garlic! 

Escarole and White Bean Soup Recipe:

  • 3 tbsp Toasted Garlic Olive Oil 
  • 6 cloves garlic, smashed and sliced
  • 1/2 an onion, finely diced
  • 2 large carrots, finely diced
  • 2 ribs celery, finely diced 
  • 5-6 cups Vegetable or Chicken Stock 
  • 1 can white beans, drained and rinsed
  • 1 head of escarole, washed and torn 
  • Salt and pepper to taste 
  • Chopped parsley, optional
  • 1 lb Cavatappi (or other smaller shape) pasta  

Instructions:

First, sauté the onion in olive oil until translucent. Add in the sliced garlic and cook until fragrant, 3-5 minutes. Then, add in your diced carrot, and cook for 3-4 minutes. Then add in the diced celery, and cook for a further 3-4 minutes. Next, add in your stock, season with salt and pepper, and simmer for about 10 minutes. At this point, put on another pot of water to boil now with about a teaspoon of salt (for your pasta). Then, add in your rinsed white beans to your soup pot, and cook for a few more minutes. Next, add in your escarole and stir to incorporate it into the soup. Continue to simmer on medium-low heat. At this point, your water should be boiling for the pasta, so cook your pasta according to the package directions. Drain your pasta, and toss with olive oil, salt, pepper, and parsley if desired. Serve pasta on the side, or with your soup, and top with parmesan cheese, more parsley, red chili flakes, and additional olive oil if desired.

Product Links:

Toasted Garlic Olive Oil


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