Escarole and Bean Soup
User Reviews
5
Escarole and Bean Soup
Description
Escarole and Bean Soup combines sautéed onions, celery, and garlic with whole peeled tomatoes and vegetable stock to build a savory broth. Adding escarole and small pasta like ditalini or elbow macaroni creates a textured soup with contrasting ingredients. The soup is flavored with oregano, crushed red pepper flakes, black pepper, and salt, and finished by stirring in drained white beans.
The preparation emphasizes searing the aromatics until golden to deepen the flavor while crushed tomatoes add rustic texture. Slightly undercooking the pasta ensures it remains al dente even after resting in the soup.
Serve this soup hot, optionally garnished with fresh parsley and extra red pepper flakes for a light, warming meal. It works well as a starter or light lunch offering hearty vegetables and beans.
For best results when storing or reheating, cook the pasta just until tender and adjust seasonings to taste before serving again.
Ingredients
- 4 teaspoons olive oil
- 1 cup onion small dice
- 1 celery small dice, stalk
- 3 cloves garlic minced
- 28 oz. whole peeled tomatoes
- 8 cups vegetable stock unsalted
- 1 escarole washed and chopped roughly, medium head
- 6 oz. ditalini pasta or elbow macaroni (about 1 cup, dried
- 2 teaspoons sugar
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes crushed
- ¼ teaspoon black pepper ground
- 2 teaspoons salt or to taste
- 15.5 oz. White beans navy beans, cannellini beans or butter beans) drained and rinsed, canned
Optional Garnishes:
- parsley fresh leaves
- crushed red pepper flakes to taste
Instructions
- Heat olive oil in a large pot over medium heat. After 90 seconds, when the oil is hot, sauté diced onions and celery for 4 minutes until softened.
- Stir in minced garlic and cook for an additional 2 minutes until fragrant.
- Pour in whole peeled tomatoes, breaking them apart with a spoon, or crushing them by hand.
- Add unsalted vegetable stock, and bring to a boil over high heat.
- When the pot reaches a boil, add chopped escarole, and dried ditalini (or elbow macaroni).
- When the pasta is just tender, remove the pot from the heat and stir in sugar, dried oregano, crushed red pepper flakes, ground black pepper, salt, and drained white beans. Mix well.
- Adjust salt to taste and serve the Escarole and White Bean Soup hot, garnished with parsley and additional crushed red pepper flakes if desired.
Notes
- Saute onions and celery until they develop a golden-brown sear for added depth in flavor.
- Crush whole peeled tomatoes by hand or spoon to keep chunky texture in the broth.
- Undercook the pasta slightly so it finishes cooking in the hot soup, preserving its texture when stored or reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Yield: 4 quarts)
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1681mg | 70% |
| Potassium | 696mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1839IU | 37% |
| Vitamin C | 15mg | 17% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
