White Bean and Escarole Soup
A quick and easy, deeply nourishing vegetable soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 cups 1x
- Category: soup
Ingredients
3–4 tablespoons vegetable stock
1 large white onion, peeled and diced
1 teaspoon kosher salt
3 carrots, peeled and diced
3 cloves garlic, peeled and minced
4 sticks celery, diced
1 teaspoon freshly ground black pepper
1 1/2 teaspoons Herbes de Provence OR Bragg’s Seasonings
1/2 teaspoon Harissa spice (optional) OR 1/2 teaspoon red pepper flakes
2, 15 oz cans cannellini beans, drained and rinsed
32 ounces good quality vegetable stock
1 fresh sprig of rosemary (optional)
2 bay leaves
1 large bunch of escarole, washed and roughly chopped
Juice of a lemon
Instructions
- Heat 3-4 tablespoons vegetable stock in a large pan, add the onions, stir well and allow to cook on a low heat, stirring occasionally until translucent.
2. Add the carrots, garlic and celery, cook for a further 5 minutes.
3. Add the black pepper, Herbes de Provence OR Bragg’s Seasonings and Harissa spice or red pepper flakes if using. Stir well. Add the drained and rinsed beans, stir well.
4. Pour over the vegetable stock, add the escarole, bay leaves and the fresh sprig of rosemary if using, stir, bring to the boil, turn down to a simmer and partially cover the pot. Allow to cook until the beans and veggies are tender. Remove from heat.
5. Remove 1 cup of the soup, place in a blender and blitz then return to the pot, stir well, this will help thicken the soup. Stir in the lemon juice. Serve immediately or keep in the fridge for up to 3 days.
Find it online: https://marycallan.com/white-bean-and-escarole-soup/