Escarole Soup
This Escarole Soup is a warm, hearty delight perfect for chilly evenings!
Servings: 4 servings
Ingredients
Ingredients
- 1 lb Escarole Fresh and vibrant
- 2 Tbsp Olive oil Adds richness and depth
- 4 cloves Garlic Minced
- 4 cups Vegetable broth The base of the soup
- 3.5 oz Small shells pasta Perfect for capturing the soup's flavors
- 12 oz Cannellini or White beans Creamy and protein-packed
- 1 Tbsp Lemon juice Freshly squeezed
- Salt and Pepper to taste
- Vegan Parmesan Cheese optional
Instructions
Directions
- Start by rinsing the escarole thoroughly under cold water to remove any dirt or grit. Shake off excess water and chop it into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Pour in the vegetable broth, bringing it to a gentle simmer. This will create the flavorful base of your Escarole Soup.
- Add the small shells pasta to the pot. Cook according to the package instructions until al dente.
- Once the pasta is cooked, add the chopped escarole to the pot. Stir well and cook for about 3-4 minutes until the escarole has wilted.
- Stir in the cannellini or white beans, allowing them to warm through for another 2-3 minutes.
- Add fresh lemon juice, and season with salt and pepper to taste. Ladle the soup into bowls and sprinkle with optional vegan Parmesan cheese if desired.
Equipment
- Large Pot
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For freezing, leave out the pasta until reheating to avoid mushiness.
- Reheat on the stove over medium heat, adding broth or water if needed.