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Italian White Bean and Escarole Soup
A heartwarming Tuscan-inspired soup that marries the creaminess of cannellini beans with the crisp freshness of escarole, accented by aromatic garlic and rosemary, all simmered in a rich vegetable broth. Crafted to nourish the body and soul, this soup adheres to Mediterranean principles for a healthy, balanced meal.
45 min4 servingsitaliansoup
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
mediterranean
Ingredients
- 1.5 cups cannellini beans
- 2 cups escarole
- 3 cloves garlic
- 2 sprigs rosemary
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1Rinse and drain cannellini beans.
- 2Heat olive oil in a large pot over medium heat. Add minced garlic and rosemary, sautéing until fragrant.
- 3Add vegetable broth and bring to a boil.
- 4Reduce heat to simmer, add cannellini beans, and cook for 10 minutes.
- 5Chop escarole and add to the pot, simmering for an additional 5 minutes.
- 6Season with salt and black pepper to taste.
- 7Add lemon juice for a fresh burst of flavor.
- 8Serve hot, garnishing with a sprig of rosemary if desired.
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