Plant-Based Recipe - Lemony Escarole & Cannellini Beans Soup

 

Escarole 

Lemony Escarole & Cannellini Beans Soup

Escarole is a nutritious and versatile leafy green, offering a unique combination of refreshing crunch, mild bitterness, and a delicate nutty flavor. It is ideal for elevating various dishes, most notably in the traditional Zuppa di Scarola e Fagioli (escarole and bean soup).

Originating from the Naples region of Italy, this rustic soup features tender, wilted escarole, creamy cannellini beans, shallot, garlic and Italian herbs (dried or fresh), all brought together with a bright, lemony finish and best enjoyed with crusty bread.  

Next time you visit the farmers market, pick up some escarole to add a savory bite to your soups, salads or pasta dishes. 

So, let's get started with the recipe.

Ingredients (Serving size 4)

4 Cups chopped escarole (washed & drained)
1 Medium shallot minced
2 Garlic cloves minced
1 Cup Cannellini beans 
3 Cups vegetable broth 
1 Tsp. Meyer lemon or lemon zest
1/4 Fresh Meyer lemon or lemon juice 
1 Tsp. Italian herbs (dried or fresh)
2 Tbsp. Olive oil
1/4 Tsp. Sea salt
2 Tbsp. grated Plant-Based Parmesan cheese 

Instructions: 

1. In a medium pot sauté escarole, shallot, garlic with 2 tbsp. olive oil for a few minutes until escarole is slightly wilted.

2. Add 3 cups vegetable broth, cooked cannellini beans (if using from can, rinse first), Italian herbs, sea salt and bring it to a boil and then let it simmer for 15 minutes. 

3. Remove from the heat, add 2 tbsp. Meyer lemon or lemon juice and let it stand for a few minutes, then transfer to a serving bowl, garnish with  lemon zest, grated Plant-based Parmesan cheese.

Enjoy it for lunch or dinner with crusty bread, a bowl of salad and a glass of Chenin Blanc. 

Escarole Pasta Recipe: Sauté escarole with shallots, garlic and Italian herbs, then toss it with cooked linguine, a drizzle of olive oil, fresh Meyer lemon juice and zest, and shaved plant-based Parmesan cheese.

Chef-Gardener Notes: Escarole, this robust, year-round vegetable grows best in sunny spots with fertile, damp soil. Plant in soil amended with compost and practice cut-and-come-again harvesting (cutting leaves just above the soil line) for a continuous yield. 

Happy Planting & Cooking! 

Chef Ellie Lavender
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer 
Lavender Design + Cuisine

 

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