Recipe

Escarole & White Bean Soup

Recipe
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Photo by Nicole Franzen

Chef
Nicole Franzen's Notes: It's honest to say that soup season has begun. Even though we are having a particularly warm season so far. When you're craving something hot and comforting but still want to be healthy, this...
It's honest to say that soup season has begun. Even though we are having a particularly warm season so far. When you're craving something hot and comforting but still want to be healthy, this is a perfect soup and it's very fast to make. Based off a traditional Italian soup called "Zuppa di Scarola e Cannellini".

Another great thing about escarole is that unlike kale it is still reasonably priced. Kale is on a serious trend right now and prices are from 4-5 dollars (at least here in NYC) and you can find escarole for as little 2 dollars. Escarole is grown in very gritty soil. Its important to throughly wash it so you don't end up cracking your tooth on a small pebble. I wash it 2-3 times in a salad spinner and double check the leaves to make sure that I have missed any dirt.

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Serves 2-4

1 can of organic cannelini beans (any white bean would be fine) Ask a question about this ingredient

1 head of escarole Ask a question about this ingredient

1 cup of white wine Ask a question about this ingredient

chile flakes Ask a question about this ingredient

1 small yellow onion (or half) Ask a question about this ingredient

few spring of fresh rosemary (or any savory herb) Ask a question about this ingredient

2 celery stalks Ask a question about this ingredient

1 lemon Ask a question about this ingredient

Parmesan cheese Ask a question about this ingredient

olive oil Ask a question about this ingredient

sea salt & pepper Ask a question about this ingredient

In a medium soup pot add a drizzle of olive oil. Add finely chopped onion, celery & garlic. Finely chop rosemary leaves and add to the mix. Season with salt, pepper and chile flakes. Cook till tender about 4 minutes and add a cup of white wine. Bring to a simmer and add a can of cannelini beans, juice and all. Throughly wash escarole and chop roughly. Place in the simmering soup and add an additonal 3 cups of water. It should be just enough to cover the greens. Turn the soup to low-med heat and allow to simmer on the stove for 15-25 minutes. Season with salt again and adjust to preference. Serve with grated parmesan, a drizzle of olive oil and squeeze of lemon.
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2 Comments on Escarole & White Bean Soup

The Weary Epicurean added 2 months ago

I love this soup! Also good with pecorino cheese, also awesome with an egg stirred into the hot soup (like straciatella)

inpatskitchen added 5 months ago

Oh I LOVE this soup and make a variation of it frequently...yours looks and sounds wonderful!! And the photo is, well, Picture Perfect! Thanks for sharing