Escarole and Bean Soup
Escarole and bean soup is the kind of recipe that feels like home. It’s made with greens, beans and aromatics for a cozy, satisfying meal. And you only need one pot to bring it all together.
Servings: 8
Equipment
- Pot Large
- Microplane or Citrus Zester and Cheese Grater
Ingredients
- ¼ Cup pancetta diced
- 4 Tablespoons olive oil
- 5 Cloves garlic smashed
- 1 Cup onion diced small
- ½ Cup celery diced small
- ½ Cup carrots diced small
- 1 tablespoon lemon zest
- 2 Teaspoons fresh rosemary chopped
- ½ Teaspoon crushed red pepper flakes
- 1 bay leaf
- 4 Cups vegetable broth
- 2 Cans cannellini beans or navy beans, drained and rinsed, 15-Ounce Cans
- 1 Cup Castelvetrano olives pitted
- 1 Head escarole washed and roughly chopped
- 3 Tablespoons lemon juice freshly squeezed
- salt and pepper to taste
To Serve
- parmesan cheese freshly grated
- bread
- extra virgin olive oil
Instructions
Sauté the Pancetta
- In a large pot over medium heat, add the diced pancetta and cook until crispy, 3 or 4 minutes.
- Remove with a slotted spoon and set aside.
Cook the Vegetables
- To the same pot, add 4 tablespoons of olive oil.
- Stir in the smashed garlic cloves, onion, celery, and carrots.
- Sauté for 5 to 7 minutes until softened.
Add Herbs and Spices
- Stir in the lemon zest, chopped rosemary, red pepper flakes, and bay leaf.
- Cook for another minute until fragrant.
Add Broth and Beans
- Add the vegetable broth and drained beans.
- Bring the soup to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Add Olives and Escarole
- Stir in the Castelvetrano olives and chopped escarole.
- Cook for another 5 minutes until the escarole is wilted.
Finish with Lemon Juice and Seasonings
- Remove the bay leaf, then stir in the fresh lemon juice.
- Taste and adjust with salt and pepper as needed.
Serve and Enjoy
- Ladle the soup into bowls and top with the crispy pancetta, grated Parmesan, and a drizzle of extra virgin olive oil.
- Serve with crusty bread on the side.
Notes
Rinse the escarole: Rinse it well to remove any grit. You won't need a salad spinner as it's going into the soup.
Thicken it up: For a thicker broth, mash a few beans before adding them.
Don’t overcook the escarole: Add it at the end so it stays tender but not mushy.
Finish with fresh lemon: Add the lemon juice right at the end so it stays fresh and bright.
Thicken it up: For a thicker broth, mash a few beans before adding them.
Don’t overcook the escarole: Add it at the end so it stays tender but not mushy.
Finish with fresh lemon: Add the lemon juice right at the end so it stays fresh and bright.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 779mg | Potassium: 277mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2840IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 3mg
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