Escarole & Bean Soup. Rustic, simple Italian bowl of comfort right here. Dinner is on the table in 30 minutes with this delicious recipe.
I don’t know about you but there was quite a bit of big eating this past weekend and I am certainly excited to get right back to my lighter and way healthier eating today. I make this one rather often but actually never shared it here and I don’t know why. This Escarole & Bean Soup is a very simple recipe but is such a comfort meal to me. My grandmother makes this OFTEN and immediately makes me think of her when I make it.
The ingredients in this are incredible simple but to any Italian, this is a favorite go to especially during the colder months of the year. Good quality olive oil, garlic, broth {I use a combination of vegetable and chicken}, a bunch or escarole and some cannellini beans. While I used both chicken & vegetable broth because I like the flavor of the two…. you can certainly sub all vegetable or chicken depending on your preference.
The kicker that adds great flavor to the broth? A piece of Parmigiano cheese rind goes right in there while it simmers. I usually have on hand from pieces of cheese we’ve finished but if not you can actually find the rinds being sold in some grocery stores or Italian markets. Really nothing fancy here but I hope you love it as much as I do. May it warm your soul on a cold winter night.
- 1 bunch escarole, chopped and rinsed
- 2 cans cannellini beans, rinsed and drained
- 3 garlic cloves
- 2 Tbsp olive oil
- 1 inch piece of parmigiano cheese cheese rind
- 1 box chicken broth
- 1 box vegetable broth
- salt & pepper
- To a large pot over medium heat, add in the oil and garlic. Cook until the garlic is softened.
- Add in the escarole, beans, broth and cheese rind. Simmer for 25 minutes, stirring occasionally then season with salt and pepper to taste.
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