13 January, 2021
Wintertime is the perfect time for soups, stews, chilis, and other hot dinners that are low-effort and easy on the wallet. Winter is also an important time to make sure you’re getting vegetables in your diet, particularly leafy greens. Escarole soup is a delicious meal that’s quick to make and, despite looking like a bowl of wet salad, bound to have you coming back for more!
2 tbsp Olive oil
3 cloves Garlic
1 head of Escarole (about a pound), chopped
1 tsp Italian seasoning (a pinch each of basil, oregano, sage, rosemary, savory, thyme, cilantro, marjoram)
4 cups Chicken broth
1, 15 oz can Light-colored beans (cannellini, pinto, great northern), rinsed
1 cup Shredded parmesan
Salt & Pepper, to taste
In a stock pot over medium-low heat, bring the olive oil up to temperature before adding in the garlic. Stir and cook until fragrant (should only take a couple of minutes). Add in the escarole and stir until wilted. Season, and stir in the chicken broth.
Bring the soup to a simmer and add in your drained beans and cheese. Season with salt and pepper as desired and serve hot. This soup freezes well and will reheat well for lunch the next day.