Name: Escarole and Bean Soup with Garlic and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 large bunch of escarole, washed and chopped; 4 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon red pepper flakes (optional); 1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed; 4 cups low-sodium vegetable or chicken broth; Salt and pepper to taste; 1/4 cup grated Parmesan cheese (optional); Lemon wedges (optional, for serving)

Description

This hearty and healthy Escarole and Beans recipe combines tender escarole greens with creamy white beans simmered in a flavorful broth. Enhanced with garlic, red pepper flakes, and optional Parmesan, it makes a comforting and nutritious meal ready in just 30 minutes, perfect for lunch or dinner.

Ingredients

Scale

Vegetables

1 large bunch of escarole, washed and chopped
4 cloves garlic, minced

Pantry

2 tablespoons olive oil
1/2 teaspoon red pepper flakes (optional)
1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed
4 cups low-sodium vegetable or chicken broth
Salt and pepper to taste

Dairy and Extras

1/4 cup grated Parmesan cheese (optional)
Lemon wedges (optional, for serving)

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Instructions

Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, until fragrant but not browned.
Cook the Escarole: Add the chopped escarole to the pot. Stir to coat it with the olive oil and garlic. Cook for about 3-5 minutes until the escarole starts to wilt.
Add Beans and Broth: Add the drained and rinsed beans to the pot, followed by the vegetable or chicken broth. Stir everything together and bring it to a simmer.
Simmer: Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the escarole to become tender. Stir occasionally. Season with salt and pepper to taste.
Serve: Once the escarole is tender and the beans are heated through, remove the pot from the heat. Ladle the escarole and beans into bowls, sprinkle with grated Parmesan cheese if desired, and serve with a wedge of lemon for a fresh, zesty finish.

Notes

For added protein, consider topping with a poached egg.
Substitute kale or Swiss chard if escarole is unavailable.
Use vegetable broth to keep the recipe vegetarian.
Adjust red pepper flakes to control the heat level.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.