Vegan Bean and Escarole Soup
This Vegan Escarole and Bean Soup is an Italian classic. Its simple to make, filled with nourishing ingredients and pairs perfectly with a loaf of crusty bread.
Equipment
- 1 4 Quart Dutch Oven or Large Sauce Pan
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon Olive Oil plus more for serving
- 1 Medium Yellow Onion, small dice about 1 ½ cups
- 2 Ribs Celery, small dice about ¾ cups
- 2 Medium Carrots, peeled and small dice about ¾ cups
- 3 Cloves Garlic, minced
- Pinch Crushed Red Pepper Flakes
- 4 Cups Low Sodium Vegetable Stock I used Better Than Boullion
- 2 15oz Cans White Beans, drained and rinsed I used navy, but cannellini, or northern beans will work too
- 1 Pound Escarole, thoroughly washed and roughly chopped See note
- Salt and Pepper to Taste
Instructions
- In a large dutch oven or pot, heat olive oil over medium heat. Add onion, carrot and celery. Cook stirring occasionally until the onions are translucent. About 5-7 minutes.
- Add garlic and crushed red pepper flakes to the pot and cook for 1 minute.
- Add vegetable stock and stir.
- Add drained and rinsed white beans. Bring soup to a boil, reduce heat to simmer and simmer for about 20 minutes or until the all the vegetables are soft.
- Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like SO much, but it will cook down.
- Simmer for 5-7 minutes or until the escarole has wilted and cooked through.
- Serve with a drizzle of olive oil and a big hunk of crusty bread.
Notes
One Pound of escarole is about ½ of a large head OR 8 cups or chopped escarole, lightly packed.
If you are going to use kale in place of escarole, chop it smaller as it is more hearty than escarole.