This hearty and healthy White Bean & Escarole soup is the perfect wintertime meal, and is quick to make!
Ingredients
1tbspolive oil
1softball sized yellow onionfinely chopped
2sprigs fresh thyme
2clovesgarlicminced
12ozhead of escarolechopped
16ozcan cannellini beansdrained and rinsed
4cupschicken stock + 2 cups filtered water
salt and pepper
freshly grated parmesanfor serving
Instructions
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 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!