Escarole and Bean Soup

Escarole and Bean Soup, also known as ‘Zuppa di Scarola e Fagioli’ in Italian, is a traditional dish from the southern regions of Italy.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Escarole and Bean Soup

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Dinner, Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Escarole
• 1 can Cannellini beans
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Red pepper flakes
• 4 tablespoon Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
2. Add escarole and cook until wilted.
3. Add cannellini beans, vegetable broth, salt, black pepper, and red pepper flakes. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Serve hot, garnished with grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.