This Italian classic soup is not only incredibly easy to make, but it is the perfect cold-day comfort bowl.

It is plant-based, gut-friendly, gluten-free, and hits the spot every time!

As a kid, I would sit on my mom’s lap and steal her soup until she had none. I don’t think she’s ever figured out why or how a toddler could ever love escarole and beans so much, but here I am 20 years later, still stealing her soup & all of her recipes!

A note about the Ingredients

Escarole is a leafy green, loaded with fiber, has anti-inflammatory benefits, promotes gut health, and is packed with Vitamin C making it perfect to boost your immune system in the colder months! It is considered a bitter. Bitters help support digestion by promoting digestive enzyme production. They help to reduce indigestion and overall digestive discomfort.

White beans are a great plant-based protein option. This vegan powerhouse is loaded with folate and other B-vitamins that help drive metabolism and other important pathways in the body. White beans are packed with fiber to support digestion while keeping blood sugar and cholesterol levels balanced.

Escarole & Bean soup is a staple in this Italian family, and this recipe is so easy, you’ll be wondering why you have never made it before!

Ingredients:

1-2 large bunch escarole

3-4 cups vegetable broth

1 can white beans

3-4 pieces garlic

Olive oil to cover pan

Directions
1. Drain and rinse a can of white beans and add half to a food processor to slightly purée.
2. Crush garlic and sauté in a pot with olive oil.
3. Add crushed/puréed white beans into the pot and stir
4. Add 3-4 cups vegetable broth
5. Chop the escarole, add to the soup
6. Let simmer for ~30 min and ENJOY!

Feel free to add salt, pepper, or Parmesan or leave it as is!