White Bean and Escarole Soup
I think soup is something that most of us forget about a lot of the time.
How often do you open your refrigerator door and peer in at all the ingredients and think, oh yes I would like to make some soup!? For me, it’s almost never. And it’s really quite a shame because every time I happen to have soup, I’m reminded of how wonderful it is.
This reawakened love for soup came to me over the holidays when I went back to my California hometown. My dad and stepmom eat a lot of soup and salad, and eating in their kitchen for two weeks got me seriously hooked on soup. I could open up the fridge at any time of day and find quarts of assorted soups, and my first spoonful sent my brain into unending thoughts of “why don’t I make soup more often?”
Seriously though, why do we always forget about soup?
It’s warm and comforting.
It’s often one of the healthier things we can eat.
It’s relatively low calorie (as long as you don’t go crazy with the cream).
And it’s also really filling.
So here’s to more soup!
This white bean and escarole soup is one of my favorites. If you’re wondering what on earth escarole is, it kind of looks like a head of romaine, but it’s much sturdier and has a more cabbage-like texture to it.
Like most soups, this one starts off with lots of caramelized onion, with some fresh thyme for extra flavor:
After you’ve caramelized the onions, you add some garlic and a bunch of escarole:
Wilt the escarole for a couple of minutes, and then it’s time to add the chicken stock and beans.
Give the beans and stock a few minutes to heat through, adjust the seasoning to taste, and it’s ready to serve! Yup, that’s it. This is a pretty low maintenance soup, and it tastes awesome.
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- 1 tbsp olive oil
- 1 softball sized yellow onion, finely chopped
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- 12 oz head of escarole, chopped
- 16 oz can cannellini beans, drained and rinsed
- 4 cups chicken stock + 2 cups filtered water
- salt and pepper
- freshly grated parmesan, for serving
- In a large pot, add the olive oil, chopped yellow onion, thyme, and 1/8 tsp salt. Set the pot over medium or medium low heat and cook the onions for about 20-30 minutes until they are soft and translucent. Pay attention to the heat and make sure the onions don't brown (turn the heat down if the onions are browning instead of staying clear).
- Once the onions are softened, add the garlic and escarole, and cook for about 5 minutes until the escarole is wilted. Add the white beans, chicken stock, and water, and bring to a simmer by bumping the heat to medium high. Once the white beans are heated through (about 5-8 minutes), taste the soup for seasoning, adding salt and pepper to taste. Serve the soup with freshly grated parmesan on top. Enjoy!