Escarole Soup
This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or dinner table.
Servings 4 servings
Calories 308kcal
Ingredients
- 1 lb Escarole
- 2 Tbsp Olive oil
- 4 cloves Garlic
- 4 cup Vegetable broth
- 3.5 oz Small shells pasta
- 12 oz Cannellini or White beans
- 1 Tbsp Lemon juice (freshly squeezed)
- Salt and Pepper to taste
- Vegan Parmesan Cheese optional
Instructions
- Wash the fresh escarole. Cut it to even squares.
- Cook pasta as per package instructions.
- Heat a stockpot on medium-low heat and add olive oil. Add chopped garlic and cook for 2-3 minutes. Stir frequently so garlic does not burn.
- Add chopped escarole. Season with salt and black pepper. Stir well. Cook for 2-3 minutes until it has welted to half the size.
- Now add vegetable broth. Bring it to a boil.
- Add pre-cooked pasta, drained white beans and lemon juice. Stir well. Cook for a couple of minutes.
Video
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Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 972mg | Potassium: 904mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2958IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 5mg