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“endive explosion” by UtopianLibrary is licensed under CC BY-NC-SA 2.0
White Bean and Escarole Soup
Print Recipe
This soup incorporates so many vibrant flavors of Spring, including escarole, fennel, parsley, and celery (kohlrabi or celeriac can also be substituted, depending on what's in season). The soup will be even more flavorful the next day and freezes very well!
Servings
6 people
Cook Time Passive Time
1 hour 6-8 hours, overnight
Servings
6 people
Cook Time Passive Time
1 hour 6-8 hours, overnight
White Bean and Escarole Soup
Print Recipe
This soup incorporates so many vibrant flavors of Spring, including escarole, fennel, parsley, and celery (kohlrabi or celeriac can also be substituted, depending on what's in season). The soup will be even more flavorful the next day and freezes very well!
Servings
6 people
Cook Time Passive Time
1 hour 6-8 hours, overnight
Servings
6 people
Cook Time Passive Time
1 hour 6-8 hours, overnight
Ingredients
Servings: people
Instructions
  1. Drain and rinse beans. Cover with fresh water (at least 3 inches) and bring beans to a boil, skimming off foam. Add herbs and spices to pot and simmer until beans are soft. When beans are cooked through, add 1 t salt to pot.
  2. In a separate pot, saute garlic and diced vegetables until soft. Then add about 1/2 the pot of cooked beans and puree.
  3. Then add the chopped escarole to this pot and cook until tender. Season with an additional teaspoon of salt and the hot pepper flakes. Simmer at least 20 minutes.
  4. When ready to serve, stir in parsley and oil.
Recipe Notes

* CSG Hutterite beans or even Tiger Eye beans would work great here!

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