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Escarole & White Bean Soup

Interested in adding more bitter greens into your recipe rotation? Give this easy recipe a shot! Escarole is a mild bitter green making it perfect for beginners.


Escarole is a leafy green vegetable that is a member of the chicory family. It is a good source of vitamins A, C, and K, as well as folate and fiber. Escarole also contains compounds that have antioxidant and anti-inflammatory properties.

Some of the potential health benefits of eating escarole include:

  • Improved eye health: Escarole is a good source of lutein and zeaxanthin, two carotenoids that are important for eye health. These nutrients help to protect the eyes from age-related macular degeneration and cataracts.

  • Improved heart health: Escarole is a good source of folate, a nutrient that is important for heart health. Folate helps to reduce the risk of heart disease by lowering levels of homocysteine, an amino acid that can damage blood vessels.

  • Stronger bones: Escarole is a good source of vitamin K, a nutrient that is important for bone health. Vitamin K helps to build strong bones and prevent osteoporosis.

  • Improved digestion: Escarole is a good source of fiber, which helps to keep the digestive system healthy. Fiber helps to add bulk to stool and promote regularity.

Overall, escarole is a nutrient-rich vegetable that offers a variety of potential health benefits. It is a good source of vitamins A, C, and K, as well as folate and fiber. Escarole also contains compounds that have antioxidant and anti-inflammatory properties.


Escarole & White Bean Soup


Ingredients

  • 2 tablespoons olive oil

  • 1/2 pound bacon, chopped

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon crushed red pepper flakes

  • 1/2 cup white wine

  • 6 cups chicken bone broth

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 1 head escarole, coarsely chopped

  • Salt and pepper

  • Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 8 minutes. Remove the bacon from the pot with a slotted spoon and set aside. Discard half of the rendered fat, leaving roughly 1 TBS in the pot.

  2. Add the onion, garlic, thyme, and red pepper flakes to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the escarole and cook until wilted. Add wine and cook for 1 minute, scraping up any browned bits from the bottom of the pot.

  3. Add half the beans and 1 cup of bone broth to a high speed blender. Blend on high until smooth.

  4. Add the remaining broth and beans to the pot. Stir in the blended beans. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

  5. Season with salt and pepper to taste. Serve with Parmesan cheese.

Tips

  • If you don't have escarole, you can substitute kale or Swiss chard.

  • For a vegetarian version, omit the bacon and use vegetable broth instead of bone broth.

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