White Bean and Escarole Soup
Ingredients
- 1 Tbsp Olive Oil plus more for serving
- 1 Medium Yellow Onion, small dice about 1 1/2 cups
- 2 ribs Celery, small dice about 3/4 cups
- 2 medium Carrots, peeled and small dice about 3/4 cups
- 3 Cloves Garlic, minced about 1 tablespoon
- Pinch Crushed Red Pepper Flakes
- 4 Cups Low Sodium Vegetable Stock I used Better Than Boullion
- 2 15oz Cans White Beans, drained and rinsed I used navy, but cannellini, or northern beans will work too!
- 1 Pound Escarole, thoroughly washed and roughly chopped See note!
- Salt and Pepper to Taste
Preparation
In a large dutch oven or pot, heat olive oil over medium heat. Add onion, carrot and celery. Cook stirring occasionally until the onions are translucent. About 5-7 minutes.
Add garlic and crushed red pepper flakes to the pot and cook for 1 minute.
Add vegetable stock and stir.
Add drained and rinsed white beans. Bring soup to a boil, reduce heat to simmer and simmer for about 20 minutes or until all the vegetables are soft.
Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like so much, but it will cook down.
Simmer for 5-7 minutes or until the escarole has wilted and cooked through.
Serve with a drizzle of olive oil and a big hunk of crusty bread.
Notes
One Pound of escarole is about 1/2 of a large head or 8 cups chopped escarole, lightly packed.
If using kale instead of escarole, chop it smaller as it is more hearty.
