Escarole and bean soup, also known as Italian Wedding Soup’s simpler cousin, is a classic Italian-American dish rooted in southern Italy. This soup combines the slight bitterness of escarole with the creamy texture of cannellini beans, creating a nutritious, well-balanced meal. Packed with fiber, protein, and vitamins, this dish supports digestion, heart health, and immune function while being light yet satisfying.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Projected Cost of Recipe: $8.83 USD (March,2025)
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 head escarole, chopped
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ cup grated Parmesan cheese (optional)
- Juice of ½ lemon (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer. Add the cannellini beans, oregano, salt, and black pepper. Simmer for 10 minutes to allow flavors to meld.
- Stir in the chopped escarole and cook for another 5-7 minutes until the greens are tender.
- Remove from heat and stir in Parmesan cheese and lemon juice, if using. Adjust seasoning as needed.
- Serve hot, with extra Parmesan and crusty bread on the side.
Tips and Variations:
- Add cooked sausage or pancetta for extra richness.
- Use kale or spinach if escarole is unavailable.
- Stir in a small pasta, like ditalini, for a heartier dish.
- For a creamier soup, mash some of the beans before adding the escarole.
- Drizzle with extra virgin olive oil before serving for extra depth of flavor.
