This White Bean Soup with Escarole is so healthy and delicious and just what you need this Lent. Packed with ingredients to make this soup a full meal.
Escarole, like spinach leaves, are extremely nutritious and add texture and flavor to this dish. Other ingredients include canned tomatoes, red pepper flakes, whole wheat orzo, cannellini beans and grated Parmesan. It’s got everything you need!
To make White Bean Soup with Escarole, you will need the following ingredients:
In a Dutch oven over medium heat, heat 1 tablespoon of oil and add 1 small chopped onion and 5 cloves of minced garlic. Cook stirring until translucent.
Add 3 cans of chicken broth, 1 can of diced tomatoes, ½ teaspoon of Italian seasoning and ¼ teaspoon of red pepper flakes.
Bring to a boil then reduce the heat and simmer, uncovered for 15 minutes.
Add 1 cup of whole wheat orzo pasta and 1 bunch of escarole. Stir to mix through and return to a boil. Cook for about 12-14 minutes until orzo is cooked.
Add 1 can of cannellini beans, stir and heat through.
Garnish with sprinkles of grated Parmesan cheese for serving.
This White Bean Soup with Escarole is all you need for dinner tonight. A soup full of fresh and beautiful ingredients. Do you love it as much as we do? Let us know and tag us online with our hashtag #cookmerecipes!
This was super simple to make and took little to no time at all, really happy with the end results, thanks.
Mushy as all heck on my end, the taste was still flavorful but I recommend the Quick chicken and black bean soup instead.
