easysoupveganCC0 1.0 Universal
Rustic White Bean and Escarole Greens Soup
A classic Italian peasant soup pairing creamy cannellini beans with tender braised greens, garlic, and savory vegetable broth.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
4servings
- Canned cannellini white beansRinsed and drained400 g
- Escarole or curly endive greensWashed and chopped into wide ribbons300 g
- Garlic clovesThinly sliced4 piece
- Extra virgin olive oil25 ml
- Low-sodium vegetable broth900 ml
- Red pepper flakes1 pinch
- Salt1 pinch
- Black pepper1 pinch
Preparation Steps
1
Heat olive oil in a soup pot over medium heat. Sauté sliced garlic and red pepper flakes for 1 minute until fragrant.
1 min timer
2
Add chopped escarole ribbons and toss 2-3 minutes until wilted. Pour in vegetable broth and add cannellini beans.
3 min timer
3
Simmer gently for 15 minutes. Mash a few spoonfuls of beans against the side of the pot to naturally thicken the broth.
15 min timer
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Provenance & Public Domain Audit
Source: USDA SNAP-Ed Connection - Beans and Greens Soup (USDA Food and Nutrition Service)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
