Warm up with a bowl of this hearty and flavorful Lemony Escarole and White Bean Soup. Packed with nutritious ingredients, it's the perfect cold weather comfort food.
Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 head escarole, chopped. 2 cans 15 oz each white beans, drained and rinsed. 6 cups vegetable broth. 1 lemon, juiced. 1 tsp dried thyme. Salt and pepper to taste. Grated Parmesan for serving.
Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onion and saut it until it turns transparent. Add the minced garlic and stir; cook for one more minute. Cook the chopped escarole in the pot until it wilts. Add the vegetable broth and white beans. Add salt, pepper, and dried thyme for seasoning. Heat through to a simmer. To let the flavors meld, simmer the soup for 15 to 20 minutes. Just before serving, whisk in the lemon juice. Garnish with grated Parmesan and serve hot. Savor this nourishing and cozy White Bean and Lemony Escarole Soup!
Prep Time: 15 minutes
Cook Time: 25 minutes
Grangeville Christian Reformed Church
