Southern Italian · dinner
Southern Italian White Bean Escarole Soup
A cozy pantry-heavy soup that uses beans, garlic and greens with Parmesan.
- Total time
- 30 min
- Serves
- 2
- Est. cost
- $12
Ingredients
For 2 servings
Cans & jars
- cannellini bean2 can
- vegetable broth3 cup
Produce
- escarole1 head
- garlic3 clove
- carrot2
Dairy & eggs
- Parmesan2 oz
Bakery
- crusty whole grain bread4 slice
Pantry & grains
- olive oil2 tbsp
Spices
- red pepper flake¼ tsp
Method
- 1
Heat oil in a pot over medium; cook diced carrots 5 minutes.
- 2
Add sliced garlic and pepper flakes for 30 seconds.
- 3
Add broth and beans; mash a few beans against the pot and simmer 10 minutes.
- 4
Stir in chopped escarole; cook 5 minutes until tender.
- 5
Serve with grated Parmesan and toasted bread drizzled with oil.
Kitchen note
Soup thickens overnight; thin with water when reheating.Approximate per serving: 540 calories, 26g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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