Escarole Soup
This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or dinner table.
Servings 4 servings
Calories 308kcal
Equipment
- Stockpot
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
Ingredients
- 1 lb Escarole
- 2 Tbsp Olive oil
- 4 cloves Garlic
- 4 cup Vegetable broth
- 3.5 oz Small shells pasta
- 12 oz Cannellini or White beans
- 1 Tbsp Lemon juice (freshly squeezed)
- Salt and Pepper to taste
- Vegan Parmesan Cheese optional
Instructions
- Wash the fresh escarole. Cut it to even squares.
- Cook pasta as per package instructions.
- Heat a stockpot on medium-low heat and add olive oil. Add chopped garlic and cook for 2-3 minutes. Stir frequently so garlic does not burn.
- Add chopped escarole. Season with salt and black pepper. Stir well. Cook for 2-3 minutes until it has welted to half the size.
- Now add vegetable broth. Bring it to a boil.
- Add pre-cooked pasta, drained white beans and lemon juice. Stir well. Cook for a couple of minutes.
Video
[adthrive-in-post-video-player video-id="eY8Lvv7M" upload-date="2023-05-11T08:39:12.000Z" name="Escarole Soup.mov" description="For a light and delicious soup that you can whip up and have ready in just 20 minutes, escarole soup does the trick! This one-pot soup is simple to make and does not require any complicated equipment or recipes. It is both flavorful and filling, creating a perfect addition to your lunch or dinner table!" player-type="default" override-embed="default"]