White Bean and Escarole Soup
Recipe Author: Gracie Schatz
A hearty, slow-simmered soup built around tender white beans, leafy greens, and rich, savory aromatics. With garlic, rosemary, and a flavorful broth, it’s a deeply satisfying dish that feels both nourishing and comforting. Perfect with a slice of crusty bread and a sprinkle of Parmesan, it’s the kind of meal that only gets better over time.
Ingredients:
- 1 cup dried white beans (e.g., Marrow Fat White Beans)
- 1 lb chopped and cleaned escarole
- 1 large white onion, peeled and diced
- 3 stalks celery, cleaned and roughly chopped
- 7 cloves garlic (3 cloves whole, 4 cloves minced)
- 2 tbsp roughly chopped rosemary leaves
- 1 large leek, cleaned and chopped into 4-inch chunks
- 3 bay leaves
- 1/2 lb bacon or Italian sausage (optional)
- 4 tbsp olive oil
- 1/4 lb Parmesan cheese
- Salt and pepper to taste
- 1 tsp crushed red pepper flakes (optional)
Instructions:
1. Prepare the Beans:
- Soak the dried beans overnight in a generous amount of water.
2. Cook the Beans:
- In a large pot over medium-high heat, sear the leek and 3 cloves of crushed garlic in 1 tbsp olive oil until golden.
- Add the soaked beans and their soaking liquid, along with enough water to cover them by 2 inches. Add the bay leaves, bring to a boil, then reduce to a simmer and cover.
- Cook until the beans are tender and buttery, about 45 minutes to an hour. Salt to taste.
3. Prepare the Soup Base:
- In a separate soup pot, sauté the onions and celery. If using bacon or sausage, the fat from the meat should be enough to sauté the vegetables. Otherwise, use 3 tbsp olive oil.
- Cook until the onions are translucent. Add the remaining minced garlic, rosemary, and chili flakes if desired.
4. Combine Ingredients:
- Once the garlic and rosemary are fragrant, add the cooked beans and their liquid to the soup pot. Stir well and adjust seasoning with salt and pepper.
- Add the chopped escarole and cook until tender, about 5 minutes.
5. Serve:
- Serve the soup with a large chunk of garlic bread, freshly grated Parmesan cheese, and freshly cracked pepper. Enjoy!
This soup can be stored in the fridge for about a week and frozen for later use.
