White Bean Escarole Soup

White Bean Escarole Soup

A nutritious, plant-based soup featuring creamy cannellini beans, tender escarole, and sun-dried tomatoes. High in fiber and packed with vitamins A and K.

Active Time
35 mins
Total Time
35 mins
Total Servings
4 Serves

How to Make It

1. Step
Heat the olive oil in a large pot over medium heat.
2. Step
Add the diced onions, chopped garlic, and fresh sage. Cook for 5 minutes until onions become translucent.
3. Step
Add the vegetable stock, cannellini beans, and sun-dried tomatoes. Stir well and bring to a simmer.
4. Step
Let the soup simmer for 20 to 30 minutes to enhance the flavors.
5. Step
Transfer two-thirds of the soup to a blender or food processor and blend until smooth.
6. Step
Pour the blended soup back into the pot and stir to combine.
7. Step
Add the sliced escarole, salt, and ground black pepper.
8. Step
Cook for about 2 minutes until the escarole wilts.
9. Step
Serve hot with optional garnishes like grated Parmesan or fresh herbs.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups diced onions
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped fresh sage
  • 2 cups vegetable stock
  • 2 cups drained cannellini beans
  • 1/2 cup sun-dried tomatoes
  • 4 cups escarole, sliced into strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

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