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
Scale
- 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