Description
Nourishing White Bean, Escarole, and Lemon Soup is a comforting and hearty dish that warms both the body and soul. Packed with creamy white beans, tender escarole, and a zesty hint of lemon, this soup is perfect for chilly evenings or busy weeknights. It’s not only simple to prepare but also brimming with flavor and nutrition, making it a wholesome choice for any meal. Enjoy this delightful bowl of goodness that invites warmth and coziness into every bite.
Ingredients
Scale
- 2 cans (15 oz each) white beans, drained
- 1 head escarole, chopped
- 1 lemon, juiced and zested
- 6 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion and minced garlic until soft and fragrant (about 5 minutes).
- Stir in the chopped escarole and cook until wilted (approximately 3 minutes).
- Add the drained white beans to the pot and mix well with the aromatics.
- Pour in the vegetable broth, bring to a simmer, and cook for about 10 minutes.
- Squeeze half of the lemon juice into the pot. Season with salt and pepper to taste; add lemon zest if desired.
- Serve hot in bowls; garnish with fresh herbs or additional lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg