Easy Cannellini Bean and Escarole Soup Recipe
This Cannellini Bean and Escarole Soup has tender beans, fresh bitter escarole and a mix of carrots, celery, and onion that make it extra comforting. A squeeze of lemon keeps things bright and with pasta and parmesan stirred in, this soup totally hits the spot.
Ingredients
- 2 tablespoons olive oil
- ½ white onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes
- 4 cups chicken stock
- 2 15 oz cans cannellini beans drained and rinsed
- Salt and pepper to taste
- 1 lb escarole washed and chopped
- 1 cup small pasta cooked
- Shaved parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add white onion, carrots, and celery and sauté for 10 minutes, until softened. Add garlic and red pepper flakes. Sauté for 1 minute, until fragrant.
- Add chicken stock, cannellini beans, salt, and black pepper to the pot. Stir well and bring to a simmer. Add escarole and stir well. Continue to simmer until wilted.
- Add cooked pasta to the soup. Spoon into bowls and serve with parmesan cheese.
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