Escarole and Bean Soup

Step 5: Finishing Touches

1. Remove the bay leaf and discard it.
2. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a sprinkle of parsley.
3. Serve hot with a side of crusty bread for dipping.

Why This Soup is a Nutritional Powerhouse

Escarole and Bean Soup is more than just a comforting meal; it’s packed with health benefits. Escarole provides a good dose of fiber, vitamins A and K, and antioxidants, while cannellini beans are rich in protein and iron. The combination makes this dish both hearty and nourishing, ideal for maintaining a balanced diet.

Tips for Making the Perfect Escarole and Bean Soup

1. Enhance the Flavor: Add a Parmesan rind to the soup while it simmers for a richer, savory taste.
2. Make it Vegan: Use vegetable stock and skip the Parmesan cheese for a plant-based version.
3. Thicker Consistency: Mash some of the beans with the back of a spoon before adding them to the pot for a creamier texture.
4. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer shelf life.

Serving Suggestions

Pair this soup with a simple Italian salad and a glass of red wine for a complete meal. It also makes an excellent starter for a multi-course dinner.