There’s something undeniably comforting about a warm bowl of Nourishing White Bean, Escarole, and Lemon Soup. Picture it: a chilly evening, the aroma of savory broth wafting through your kitchen, and you’ve got a cozy blanket waiting for you on the couch. hearty potato soup option The creamy white beans blend seamlessly with the vibrant green escarole, while a zing of lemon dances playfully on your taste buds. This soup isn’t just food; it’s like a warm hug in a bowl. For more inspiration, check out this garlic butter green beans recipe recipe.
Now let me take you back to the time when I first whipped up this delightful dish. It was one of those days where everything seemed to go wrong—traffic jams, spilled coffee, and an unexpected rain shower ruined my hair. But as I chopped fresh garlic and sautéed onions, the kitchen filled with an aroma that promised comfort and joy. sweet treat for fall gatherings That day, this soup transformed my dreary mood into something bright and cheerful. Perfect for family gatherings or solo Netflix marathons, this soup is all about embracing simplicity while delivering maximum flavor.
Why You'll Love This Recipe
- This nourishing white bean, escarole, and lemon soup is effortlessly simple to prepare, making it ideal for busy weeknights
- Its rich flavors combine the earthiness of beans with the brightness of lemon, creating a delightful balance
- The vibrant colors make it visually appealing and perfect for impressing guests
- Versatile enough to serve as a starter or main dish, this soup can fit any occasion
I remember the first time I served this soup; my family couldn’t stop raving about it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned White Beans: I prefer using cannellini beans for their creamy texture; drain and rinse them well before adding to the soup.
- Escarole: Look for fresh leaves that are crisp and vibrant; they add a lovely slight bitterness that balances the dish.
- Fresh Garlic: Use about 4 cloves; fresh garlic brings out incredible flavors when sautéed until golden.
- Onion: A medium yellow onion works best; chop it finely so it blends seamlessly into the broth.
- Lemon Juice & Zest: Freshly squeezed lemon juice really elevates the flavor; don’t skip on zesting for extra brightness!
- Vegetable Broth: Use low-sodium broth for better control over saltiness; homemade adds even more depth if you’re feeling ambitious.
- Olive Oil: A good quality extra virgin olive oil adds richness—don’t skimp here!
- Salt & Pepper: Season generously but taste as you go; each ingredient adds its own flavor profile!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté Aromatics: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add chopped onions and minced garlic until fragrant and golden.
Add Greens: Toss in roughly chopped escarole and stir until wilted—this should take about 3-4 minutes. Your kitchen will smell divine!
Pour in Broth: Next, add 4 cups of vegetable broth along with your drained white beans. Bring to a gentle simmer while stirring occasionally.
Add Lemon Magic: Squeeze in juice from one lemon and sprinkle in half the zest. Taste test here—add more zest if you’re feeling zesty!
Season Up: Sprinkle salt and pepper to taste; let the soup simmer uncovered for 15-20 minutes so those flavors meld beautifully together.
Finish & Serve: Ladle into bowls and garnish with remaining lemon zest or some extra escarole if desired. Enjoy your creation with crusty bread!
This nourishing white bean, escarole, and lemon soup isn’t just food; it’s serenity in liquid form. tender beef bites to serve So go ahead, whip up this recipe on your next cozy night in!
You Must Know
- This nourishing white bean, escarole, and lemon soup is packed with flavor and nutrients
- Its bright, zesty notes uplift your spirits while the creamy beans offer a comforting texture
- Perfect for chilly days or when you need a cozy pick-me-up, it’s a bowl of sunshine in every spoonful
Perfecting the Cooking Process
To create the best nourishing white bean, escarole, and lemon soup, sauté garlic and onion first for maximum flavor. Then, add the escarole and beans before simmering with broth to meld those delightful flavors together efficiently. citrus dessert pairing.
Add Your Touch
Feel free to customize this soup! Try using kale instead of escarole or adding a pinch of crushed red pepper for some heat. You can also sprinkle fresh herbs on top for an extra burst of freshness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over medium heat, adding a little water or broth if it thickens too much.
Chef's Helpful Tips
- For optimal flavor in your nourishing white bean, escarole, and lemon soup, use homemade broth when possible; it adds depth that store-bought simply can’t match
- Always taste as you go; adjusting seasoning can elevate this dish from good to fabulous!
- Lastly, don’t skip on the lemon juice—it brings everything alive!
Memories of friends gathered around my kitchen table enjoying this warm soup bring me joy. Their laughter blended beautifully with the aroma wafting through my home, making it feel like a scene from a heartwarming movie.
FAQ
What can I substitute for escarole in the soup?
You can use kale or spinach as an excellent alternative to escarole.
Is this soup vegan-friendly?
Yes! This nourishing white bean, escarole, and lemon soup is entirely plant-based. For more inspiration, check out this no-bake lemon icebox pie recipe.
Can I freeze leftovers from the soup?
Absolutely! This soup freezes well; just ensure proper storage in an airtight container.
Nourishing White Bean, Escarole, and Lemon Soup
- Total Time: 40 minutes
- Yield: Serves 6
Description
Warm up with this comforting bowl of Nourishing White Bean, Escarole, and Lemon Soup. Perfect for chilly evenings, this delightful dish combines creamy white beans, crisp escarole, and a zesty lemon kick. It’s a simple yet flavorful recipe that transforms any meal into a cozy experience, making it ideal for family dinners or solo nights in.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups fresh escarole, roughly chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant and golden.
- Stir in the escarole and cook for 3-4 minutes until wilted.
- Add the cannellini beans and vegetable broth; bring to a gentle simmer.
- Squeeze in the lemon juice and add half the lemon zest. Adjust seasoning with salt and pepper.
- Simmer uncovered for 15-20 minutes to meld flavors. Serve hot, garnished with remaining lemon zest.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor depth, use homemade vegetable broth if possible. Feel free to substitute kale for escarole or add crushed red pepper for some heat. This soup can be stored in an airtight container in the fridge for up to three days or frozen for later enjoyment.
