Logo for “Michelle Didner” featuring a golden, handwritten-style script beside a blue watercolor background with a white mandala design, and the tagline “Nourish & Namaste” in small black serif letters.
Book A Free Consultation

Escarole and White Bean Soup (Scarola e Fagioli)

Escarole is a member of the chicory family and a great source of prebiotics which feeds the good bacteria in your GI. Chicken stock and white beans provide a diversity of proteins. Drizzle with a bit of parmesan cheese to give the flavor more depth.

Servings

6

Time

15 Minutes

Dietary Info

Carbs: 22 grams, Protein: 11 grams, Fiber: 4 grams

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced or crushed with press
  • 1–2 pinches hot red pepper flakes (optional)
  • 1 head escarole, cleaned, trimmed, chopped into 1-inch pieces
  • 1, 15oz can cannellini beans
  • 6 cups (or as desired) chicken broth, vegetable broth or water 
  • Salt and pepper, to taste
  • Crusty bread, for serving 
  • Grated parmigiano reggiano (parmesan cheese), for serving (optional)

Method

  1. Add oil, garlic and red pepper to a large soup pot. Turn heat to medium. Allow garlic to sizzle for about 30-60 seconds.
  2. Add escarole to the pot. Sauté 1-2 minutes.
  3. Stir in beans and broth. Simmer for 15-20 minutes or until the escarole is tender.
  4. Serve soup with crusty bread for dunking. Top with a drizzle of extra virgin olive oil and sprinkling of grated parmesan cheese, if desired.

More Nourishing Recipes

Cauliflower Bisque

Root Vegetable Bisque

Green Apple Pie Smoothie

Apple Cinnamon Truffles