Escarole and Bean Soup
Escarole and White Bean is a classic vegetarian Italian soup. Growing up, my mother always cooked a vegan version, preserving the heartiness and flavors of the original. As winter warmth infuses your kitchen, join me in recreating this timeless recipe - a journey to the heart of Italian culinary heritage.
Servings: 8 (Yield: 4 quarts)
Calories: 211kcal
Cost: $8.50
Ingredients
- 4 teaspoons olive oil
- 1 cup onions small dice
- 1 stalk celery small dice
- 3 cloves garlic minced
- 28 oz. whole peeled tomatoes
- 8 cups unsalted vegetable stock
- 1 medium head escarole washed and chopped roughly
- 6 oz. dried ditalini or elbow macaroni (about 1 cup)
- 2 teaspoons sugar
- 1 teaspoon oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 2 teaspoons salt or to taste
- 15.5 oz. can white beans (navy beans, cannellini beans or butter beans) drained and rinsed
Optional Garnishes:
- Fresh parsley 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
🔥 Love the Sear
When sautéing onions and celery, let them waltz in olive oil until achieving a golden-brown sear, adding a savory depth to your Escarole and White Bean Soup.
🍅Tomato Texture
For a robust soup, crush whole peeled tomatoes by hand or spoon, maintaining a broth with big, textured tomato pieces - a key to the dish's rich base.
🍝Don’t F Up Your Pasta
Undercook the pasta slightly for al dente perfection, considering it'll continue to tenderize in the hot soup. Keeping this in mind is essential for storing and reheating without losing texture.
Nutrition
Calories: 211kcal | Carbohydrates: 40g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1681mg | Potassium: 696mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1839IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 3mg