Escarole & White Bean Soup

Name: Escarole & White Bean Soup
Prep time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1/2 onion, finely chopped; 2 stalks celery, finely chopped; 1 large leek, cleaned and thinly sliced (white and pale green parts only); 3 cloves garlic, minced; 2 tsp. freshly chopped thyme; 1/2 tsp. red pepper flakes (optional; 1 head escarole, roughly chopped; Kosher salt; Freshly ground black pepper; 4 c. low-sodium vegetable or chicken broth; 2 c. water; 2 (15-oz.) cans cannellini beans, drained and rinsed; 1 Parmesan rind, or 1 (1-oz.) piece of Parmesan; 2 bay leaves; Juice of 1 lemon; Freshly grated Parmesan, for serving

By Lena AbrahamPublished: Mar 1, 2019

Approved by the Delish Test Kitchen

3.8

5 Ratings

Parker Feierbach

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Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

40 mins

Cal/Serv:

434

Jump to recipe

This is the perfect go-to soup. In fact, you probably have most of the ingredients in your kitchen already! It's also super flexible. Got a couple carrots left in the bottom of your crisper? Next to that handful of spinach? Throw 'em in! The more the merrier (and healthier) in this soup.

Looking for a heartier soup? Try our white chicken chili—it's a fan favorite.

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Ingredients

1 Tbsp.
extra-virgin olive oil
1/2
onion, finely chopped
2
stalks celery, finely chopped
1
large leek, cleaned and thinly sliced (white and pale green parts only)
3
cloves garlic, minced
2 tsp.
freshly chopped thyme
1/2 tsp.
red pepper flakes (optional
1
head escarole, roughly chopped
Kosher salt
Freshly ground black pepper
4 cups
low-sodium vegetable or chicken broth
2 cups
water
2
(15-oz.) cans cannellini beans, drained and rinsed
1
Parmesan rind, or 1 (1-oz.) piece of Parmesan
2
bay leaves
Juice of 1 lemon
Freshly grated Parmesan, for serving

Directions

1. Step 1 In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Add escarole and stir until wilted completely. Season with salt and pepper.
2. Step 2Add broth, water, beans, parmesan rind and bay leaves and bring to a simmer. Stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice.
3. Step 3 Garnish with Parmesan before serving.