Escarole and Bean Soup

Escarole and Bean Soup Recipe: A Hearty and Nutritious Delight

Escarole and Bean Soup is a classic, hearty dish that brings comfort to the table. Originating from Italian peasant cuisine, this flavorful soup marries the slight bitterness of escarole with the creamy texture of beans, all enhanced by aromatic herbs and spices. Whether you’re seeking a nourishing meal or a warming appetizer, this soup is sure to impress with its simplicity and depth of flavor.

The Origins of Escarole and Bean Soup

This soup has roots in Southern Italy, where humble ingredients were transformed into culinary masterpieces. Escarole, a variety of endive, has long been a staple in Italian kitchens for its mild yet slightly bitter taste. Paired with beans, a rich source of protein, the dish embodies the resourcefulness of Italian cuisine, where simple ingredients are elevated into satisfying meals.

Ingredients for Escarole and Bean Soup

Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced

Main Ingredients:

• 1 head escarole, thoroughly washed and roughly chopped
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 6 cups chicken or vegetable stock
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf

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