Escarole and bean soup is a common staple in many Italian or Italian-American households. It’s a great hardy soup, and it’s incredibly healthy and nutrient packed.
- 1 tbs olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 1 head escarole, roughly chopped
- Zest of one lemon
- 1-15 oz can cannellini beans, plus 2 more cans (three cans in total)
- 1 c. chicken broth, plus 3 more (four c. in total)
- 1/2 tsp salt
- 1/4 tsp pepper
- Juice of half a lemon
- 1 tsp garlic powder
Strain and rinse one can of cannellini beans and add them to a blender. Add a cup of chicken stock and blend until completely combined. Set aside.
Heat the olive oil in a large pot on the stove and add the diced onion and carrot. Cook the vegetables on medium until tender and add the salt, pepper, and lemon zest. Cook for 2 minutes.
Strain and rinse the additional two cans of cannellini beans and add them to the pot. Add the chicken stock and lemon juice.
Once boiling, add the escarole. Simmer for 30 minutes.
Serve with crusty Italian bread and enjoy! (If you want to get fancy, drizzle olive oil and grate some parmesan cheese on top!)