There’s nothing quite like the aroma of a pot of Nourishing White Bean, Escarole, and Lemon Soup bubbling away on the stove. Picture this: a cozy kitchen filled with the warm scent of sautéed garlic mingling with fresh greens and zesty lemon. It’s the kind of dish that wraps around you like a warm hug on a chilly day. This soup is not just food; it’s an experience waiting to happen. For more inspiration, check out this garlic butter green beans recipe.
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I remember the first time I made this soul-soothing soup for a group of friends who had come over for a catch-up session. We laughed, we reminisced, and as we ladled out steaming bowls, their eyes widened in delight at the vibrant colors and enticing aroma. The best part? They all asked for seconds! Let me tell you, nothing warms the heart quite like sharing a delicious meal that makes everyone feel right at home.
Why You'll Love This Recipe
- This nourishing white bean, escarole, and lemon soup is super easy to whip up on busy weeknights
- Bursting with flavor from fresh herbs and citrusy notes, it’s visually appealing with its bright greens and creamy beans
- Perfectly versatile too—enjoy it as a starter or main course!
I’ll never forget how my friends couldn’t get enough of this soup. Their delighted faces were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned White Beans: I prefer using cannellini beans for their creaminess and rich flavor. Drain and rinse them before use.
- Escarole: Look for bright green leaves; they should be crisp but tender. Wash thoroughly to remove any grit.
- Fresh Garlic: Use 4-5 cloves for a robust flavor; chop finely for maximum aroma.
- Lemon Juice: Freshly squeezed is best here; it adds brightness that elevates the entire dish.
- Vegetable Broth: Opt for low-sodium broth to control saltiness while letting other flavors shine through.
- Olive Oil: Use extra virgin olive oil for sautéing; it brings a lovely depth to your soup.
- Salt & Pepper: Essential seasonings to balance flavors; adjust according to taste.
- Fresh Herbs (like thyme or parsley): These add freshness; chop finely before adding them to the pot.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your ingredients on the counter. Chop your garlic, rinse your escarole, and measure out your beans—organization is key here!
Sauté Garlic and Greens: In a large pot, heat olive oil over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 1 minute. Toss in chopped escarole until wilted.
Add Broth and Beans: Pour in vegetable broth along with rinsed white beans. Bring everything to a gentle simmer while stirring occasionally—this will take about 5 minutes.
Add Lemon Juice and Seasonings: Squeeze in fresh lemon juice while stirring in salt, pepper, and chopped herbs. Taste-test as you go to find your perfect flavor balance.
Simmer Away!: Let your nourishing white bean, escarole, and lemon soup simmer gently for about 15 minutes. delicious butternut squash soup This allows all those delicious flavors to meld together beautifully. cozy pumpkin pie cookies fall pumpkin dessert oven baked butternut squash.
Serve Warm and Enjoy!: Ladle the soup into bowls while it’s still warm. You can top each bowl with extra herbs or a drizzle of olive oil if desired.
Enjoying homemade soup is one of life’s simplest pleasures! Each comforting spoonful of this nourishing white bean, escarole, and lemon soup reminds us that good food doesn’t have to be complicated—it just has to be made with love.
You Must Know
- This nourishing white bean, escarole, and lemon soup is a hug in a bowl
- It’s hearty enough to satisfy yet light enough to leave you wanting more
- The aroma of simmering beans and fresh lemon zest will tempt even the pickiest eaters to the table
Perfecting the Cooking Process
Start by sautéing garlic and onions until fragrant, then add the escarole before the beans for gentle wilting. Finally, stir in your broth and let it all simmer together for maximum flavor.
Add Your Touch
Feel free to swap in kale or spinach if escarole isn’t your thing. A dash of smoked paprika adds depth, while a sprinkle of parmesan can elevate that cheesy goodness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve the flavors and texture.
Chef's Helpful Tips
- The best technique is to use dried beans soaked overnight; they add incredible creaminess
- Avoid overcooking the escarole, as you want it tender but still vibrant
- For extra zing, always add fresh lemon juice just before serving
I remember one rainy afternoon when I made this soup for friends who were feeling under the weather. They left with full bellies and smiles, swearing it was magic.
FAQ
Can I use canned beans instead of dried?
Yes, canned beans are great but rinse them well before adding.
What can I serve with this soup?
Pair it with crusty bread or a fresh salad for a complete meal.
How do I make this soup vegan-friendly?
Simply omit any cheese and ensure your broth is vegetable-based for a vegan option.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Nourishing White Bean, Escarole, and Lemon Soup
- Total Time: 35 minutes
- Yield: Serves 4
Description
Nourishing White Bean, Escarole, and Lemon Soup is a comforting dish that warms the soul with every spoonful. Packed with creamy white beans, vibrant greens, and zesty lemon, this soup not only delights the palate but also nourishes the body. Perfect for chilly days or when you need a quick and satisfying meal, it’s easy to prepare and versatile enough to serve as a starter or main course. Enjoy the aromatic blend of garlic and herbs as they fill your kitchen—this soup is sure to become a favorite in your home.
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups escarole, chopped
- 4 cloves fresh garlic, minced
- 2 tbsp fresh lemon juice
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 2 tbsp fresh herbs (thyme or parsley), chopped
Instructions
- Chop garlic, rinse escarole, and measure beans.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in chopped escarole and cook until wilted.
- Pour in vegetable broth and add rinsed white beans. Bring to a gentle simmer for about 5 minutes.
- Squeeze in fresh lemon juice; season with salt, pepper, and chopped herbs.
- Let soup simmer gently for an additional 15 minutes to meld flavors.
- Serve warm in bowls; garnish with extra herbs or olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
