Escarole and Bean Soup
Escarole and bean soup hails from southern Italy and has long been made by Italian immigrants in the United States (and probably other places as well!). This soup has so many fantastic qualities - but its’ history is just one of them.
This recipe can absolutely be made in less than 25 minutes, from start to finish. Aside from insanely convenient, this soup is also wonderfully comforting, healthy and inexpensive to make. The only thing it needs is some delicious crusty bread to dip and eat along with it. I used sourdough (my fave).
ESCAROLE AND BEAN SOUP
1 small onion, diced small
4 cloves garlic, minced
1 tbsp white miso
Salt and pepper
Splash of white wine (optional)
1 sprig rosemary
3 sprigs thyme
1 bay leaf
4 cups veggie broth
1 cup water
¼ cup nutritional yeast
2 tsp liquid aminos
1 lb. escarole, rinsed and chopped
1 (15 oz.) can cannellini or Great Northern beans
Crusty bread (for serving)
- Heat 2 tbsp of olive oil in a heavy large pot (like a dutch oven) over medium heat. Add the onion and saute about 5 minutes. Add the garlic and continue to cook for another minute.
- Add the escarole and saute until wilted, about 3 minutes. Add a pinch of the salt, rosemary, thyme, bay leaf and splash of white wine if desired. (If adding wine, let it cook off for another minute).
- Add the broth, beans, nutritional yeast and liquid aminos. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Drizzle 1 tsp extra-virgin olive oil over each. Serve with your favorite crusty bread.