Nourishing White Bean, Escarole, and Lemon Soup is like a cozy hug in a bowl. Picture this: you walk into your kitchen, and the delightful aroma of garlic and simmering veggies wafts through the air. vegan mushroom wellington The vibrant colors of fresh greens mingle with creamy white beans, making your taste buds dance with anticipation. savory lentil roast cozy potato soup For more inspiration, check out this garlic butter green beans recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I freeze nourishing white bean, escarole, and lemon soup?
- What can I use instead of escarole?
- How do I enhance the flavor further?
- 📖 Recipe Card
This soup is perfect for those chilly evenings when you’re craving something warm and comforting. Whether it’s a lazy Sunday or the middle of a busy week, this dish has a way of bringing people together. Nothing says “I care” like a steaming bowl of homemade soup, right?
Why You'll Love This Recipe
- This nourishing white bean, escarole, and lemon soup is easy to prepare, making it ideal for weeknight dinners
- Each spoonful offers a delightful balance of flavors that will warm your heart
- The vibrant green escarole adds visual appeal to your table
- It’s versatile enough to be served as a starter or main course!
I remember the first time I made this soup; my friends devoured it in minutes while claiming it was “the best thing ever!”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned White Beans: Choose high-quality canned beans for convenience; they add creaminess without extra cooking time.
- Escarole: Look for fresh, crisp leaves that are vibrant green; they add texture and nutrition to the soup.
- Garlic: Use fresh garlic cloves for maximum flavor; nothing beats the smell of sautéing garlic!
- Vegetable Broth: Opt for low-sodium vegetable broth to control the saltiness while enhancing flavor.
- Lemon Juice and Zest: Fresh lemon juice brightens up the soup; don’t skip out on zesting for extra zing!
- Olive Oil: A good quality olive oil adds richness; use it generously for sautéing vegetables.
- Seasonings (Salt and Pepper): Simple seasonings elevate the dish; adjust according to your taste preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by gathering all your ingredients on the countertop. Rinse and drain those white beans to get them ready for their big moment.
Sauté the Aromatics: In a large pot over medium heat, warm some olive oil. Add minced garlic until it turns fragrant and golden—about two minutes should do it!
Add the Greens: Toss in chopped escarole after removing stems. Stir occasionally until it wilts down beautifully—this should take about three minutes.
Pour in the Broth: Carefully pour in four cups of vegetable broth while ensuring every leaf gets submerged. Bring everything to a gentle simmer.
Add Beans and Seasoning: Fold in your prepared white beans along with salt and pepper. Let them mingle for about five minutes so those flavors can develop together.
Add Lemon Zest and Juice: Lastly, brighten everything up by stirring in lemon juice and zest before serving hot! Enjoy this nourishing white bean, escarole, and lemon soup with crusty bread or just on its own. For more inspiration, check out this no-bake lemon icebox pie recipe.
Now you have a delightful soup recipe that’s not only easy but also brimming with flavors! Give it a try next time you need some comfort food in your life—your family will surely thank you! fall harvest salad.
You Must Know
- This nourishing white bean, escarole, and lemon soup is a delightful bowl of warmth
- It’s not just healthy; it’s also incredibly comforting and easy to make
- The combination of creamy beans and zesty lemon will awaken your taste buds and bring joy to any meal
Perfecting the Cooking Process
Start by sautéing garlic and onion until fragrant, then add escarole until wilted. Incorporate the beans next, followed by broth and lemon juice for a delightful flavor infusion.
Add Your Touch
Feel free to swap escarole for kale or spinach if you prefer. You can also experiment with different herbs like thyme or rosemary to customize the flavor profile.
Storing & Reheating
Store any leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- Use high-quality vegetable broth to elevate flavors while keeping it nourishing
- Ensure to rinse canned beans well; this helps reduce sodium and improves texture
- Adding a touch of olive oil before serving enriches the soup’s overall taste and presentation
Sharing this recipe reminds me of a cozy winter evening when my friends gathered around the table, savoring every spoonful while laughing at my attempts to be a gourmet chef.
FAQ
Can I freeze nourishing white bean, escarole, and lemon soup?
Yes, this soup freezes beautifully for up to three months in an airtight container.
What can I use instead of escarole?
Kale or Swiss chard are excellent substitutes that deliver similar nutritional benefits.
How do I enhance the flavor further?
Consider adding freshly cracked black pepper or a sprinkle of Parmesan cheese before serving.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Nourishing White Bean, Escarole, and Lemon Soup
- Total Time: 25 minutes
- Yield: Serves 4
Description
Nourishing White Bean, Escarole, and Lemon Soup is the ultimate cozy dish that warms the soul. This wholesome soup features creamy white beans, vibrant escarole, and a zesty lemon kick, making it perfect for chilly evenings or a comforting weeknight dinner. It’s easy to prepare and sure to bring everyone together around the table. Each spoonful is packed with flavor and nutrition!
Ingredients
- 1 can (15 oz) white beans, rinsed and drained
- 4 cups fresh escarole, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Rinse and drain the white beans.
- Sauté aromatics: In a large pot over medium heat, warm olive oil. Add minced garlic and sauté until fragrant (about 2 minutes).
- Add greens: Stir in chopped escarole and cook until wilted (about 3 minutes).
- Pour in broth: Add vegetable broth and bring to a gentle simmer.
- Incorporate beans: Fold in the white beans along with salt and pepper; simmer for an additional 5 minutes.
- Finish with lemon: Stir in lemon juice and zest before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
