I recently made this “White Bean and Escarole Soup” for my friends along with a BLT (Plant-based bacon) for our girls night. Let me tell you these chics came over HANGRY! Hungry, Angry and Ready to Eat.. #NoLie
Thank goodness for this soup recipe because It only takes 25 minutes from start to finish. No special equipment needed except a can opener 🙂
Try it out and tell me how you like it!
- 1 large heads escarole
- 2 cup of olive oil
- 1/4 teaspoon crushed red pepper flakes
- 2 (16 ounce) cans cannellini beans, drained
- 1 clove garlic, minced
- 1 ½ cups of vegetable broth
- 1/4 teaspoon oregano
- 1/2 purple onion, chopped
- 3 sprigs fresh parsley, chopped (optional)
- ½ cup daiya mozzarella cheese (optional)
- salt and pepper to taste
Place two cups of olive oil in the pan on med heat. Add your sliced garlic. 30 second don’t let it brown. Add the chopped onion. Let simmer for about 2 minutes. Add your chopped escarole and simmer until wilted approximately 5-10minutes.
Drain your white (cannellini) beans and add them to your pot. Add 1 and 1/2 cups of organic vegetable broth. Add the red pepper flakes, oregano, salt and pepper to taste.
Season to taste.. Let Cook for about 15 minutes then I simmer on a very low flame. Make sure the beans are not hard.
Also, I stir in daiya vegan mozzarella cheese once plated and top with parsley for added excitement.
Thank You Mr.Smallwood for giving me this recipe! Of course I made it my own and veganized it but the Smallwood family introduced me to escarole and for that I am thankful.