Tuscan White Bean And Escarole Soup
Tuscan White Bean and Escarole Soup is a classic Italian dish that is both hearty and healthy. This soup is packed with protein and fiber from the white beans and nutrient-rich escarole, making it a perfect comfort food for any time of the year.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 head escarole, chopped
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the chopped escarole to the pot and cook until wilted.
- Stir in the white beans and vegetable broth. Bring the soup to a simmer and let it cook for 15-20 minutes.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 35g
- Fat
- 5g
Supplies
Large pot Spoon Bowls for serving
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Tuscan White Bean and Escarole Soup with a side of crusty bread for a complete meal.
Tips & tricks
For added flavor, you can also add a pinch of red pepper flakes or a drizzle of balsamic vinegar to the soup before serving.
Cost
$10