| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil, divided
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, smashed and peeled
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes, optional
- 2 1/2 cups cooked cannellini beans, with a little of the liquid
- 4 cups chicken broth
- 1 head escarole or 5 cups baby spinach, chopped
- Fennel pollen, optional garnish
- Freshly grated Parmigiano-Reggiano cheese, optional garnish
Instructions
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 386 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 7 mg |
| Sodium | 1016 mg |
Reviews
Wow! Yum! I watched this episode and decided that I was going to make it. I nearly had every ingredient (which is nice) on hand. My local grocery store doesn’t carry escarole so I substituted kale. I added extra carrots and celery and cut up rotisserie chicken along with a squeeze of lemon for brightness. I did do what other reviewers suggested and added the liquid of the canned cannellini beans (2 cans). I love how hearty and easy this soup is to make. A new favorite!
I used celery tops (leaves & stems) instead of escarole and left off the fennel & cheese. I used just enough evoo to cook the veggies.
I just made it, no carrot or celery . Four minced cloves of garlic, I did not drain the beans, red pepper flakes, 1/4 cup EVOO sauteed 1/2 sweet onion chopped, minced garlic 4 cloves. Added Vegetable cubes, bring to boil & add escarole, undrained can of cannellini beans, let simmer 15 minutes or 20 minutes. Grate Locatelli on top. the best!!!!
I made this as written with options of escarole, red pepper flakes, fennel pollen and Parmigiano-Reggiano cheese. It is fantastic. I enjoyed it several times this snowy winter. This flavorful soup is easy and inexpensive to make.
Wonderful !!!!!!!
Amazing! I’ve been making it since I got her cookbook- Eat Better Feel Better-which is also amazing! Follow recipe exactly! Perfection
This was amazing! Not a lot of prep, and so delicious. I doubled the carrots, used 1.5 large celery stalks, substituted my garden kale for the greens, and topped the liquid off with about another cup of bone broth to compensate for the extra veggies.
I used the broth from her chicken broth recipe very simple and delicious!
I have made this soup a couple times since I had her Eat Better Feel Better cookbook. This evening, I substituted fennel for celery and added the parmesan cheese rind. It was so good!
Used kale (couldn’t find escarole) and added sautéed, cubed chicken tender meat (cooks super fast!); easy, hearty, delicious, and very elegant!