A delicious soup combining the flavors of escarole and creamy white beans, spiced with garlic and red pepper flakes for a healthy dish.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- yellow onion: 1 piece (diced)
- garlic: 4 clove (minced)
- fresh thyme: 1 Tbsp
- red pepper flakes: 0.25 tsp
- Salt: 0 tsp
- Freshly ground black pepper: 0 tsp
- head escarole: 1 piece (coarsely chopped)
- vegetable broth: 4 cups
- cannellini beans: 1 can (drained and rinsed, 15-ounce)
- Freshly grated vegan Parmesan cheese: 0 oz (for serving (optional))
Metric Conversion
Stages of cooking
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In a large pot or Dutch oven over medium heat, warm the olive oil. Add the onion, garlic, thyme, and red pepper flakes and season with salt and pepper. Cook for about 5 minutes.
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Add the escarole, broth, and beans and stir to combine. Bring the soup to a gentle boil, stirring occasionally, and cook for 15 minutes. Using the back of a wooden spoon, mash about half of the beans in the pot.
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Serve with freshly grated cheese if desired.
