EASY ITALIAN COMFORT FOOD | escarole and beans soup recipe

cannellini beans

🥗Healthier: navy beans

💰Cheaper: great northern beans

Navy beans are lower in calories and maintain a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Trim the end off the escarole and cut it into hearty bite-sized pieces.

Rinse the escarole under cold water to remove grit or dirt.

Spin the escarole in a salad spinner to remove excess water.

Heat 1 tablespoon of extra virgin olive oil in a large pot over medium low heat.

Add chopped garlic, a pinch of sea salt, and red pepper flakes to the pot; cook until fragrant and tender, but not browned.

Add the escarole, another pinch of sea salt, black pepper, dried oregano, and about 1/2 cup of chicken broth; toss together with tongs and cover to simmer for 5 minutes.

Add the cannellini beans with their starchy liquid to the pot.

Pour in the remaining chicken broth, stir, and bring to a low boil; simmer for another 10 to 15 minutes.

Taste and adjust seasoning with salt and pepper as needed.

Finish with a couple tablespoons of grated Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens