Creamy White Bean Escarole Soup
A warm, creamy soup combining tender white beans and fresh escarole, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 bunch escarole, washed and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 2 tablespoons olive oil
- to taste Salt and pepper
- to taste Red pepper flakes (optional)
Instructions
Preparation
- In a large soup pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until tender and translucent, about 5 minutes.
- Include the minced garlic and cook for an additional minute until fragrant.
Cooking
- Stir in the drained white beans and the vegetable broth. Bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer for about 10 minutes to infuse the flavors together.
- Add the chopped escarole to the pot, stirring well to combine. Let it cook for about 5 minutes until the escarole wilts.
- Stir in the heavy cream (or coconut cream) and season with salt, pepper, and red pepper flakes if desired.
- Allow the soup to warm through for an additional 3-5 minutes.
- Taste and adjust the seasoning if necessary, then ladle the soup into bowls and serve warm.
Notes
This soup can be stored in the refrigerator for up to 4 days in an airtight container. To freeze, allow the soup to cool completely and store in freezer bags for up to 3 months. Add a splash of vegetable broth when reheating.