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
Scale
- 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.