Escarole and Bean Soup with Toasted Garlic Bread

A simple and comforting Italian soup featuring escarole, cannellini beans, and flavorful broth, served with crispy garlic bread for dipping. A classic Italian comfort food.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.37/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Soup•Bread

Cuisine:

Italian

Cooking Style:

Quick & Easy

Mood:

Comfort Food

Ingredients

Servings

1headEscarole(Washed thoroughly and roughly chopped)

£1.50

15ozCannellini Beans(Canned, drained and rinsed)

£0.70

2tablespoonsOlive Oil(Extra Virgin)

£0.15

1mediumOnion(Diced)

£0.30

1mediumCarrot(Diced)

£0.10

1stalkCelery(Diced)

£0.20

3clovesGarlic(Minced, 2 for soup and 1 for bread)

£0.15

6cupsVegetable Broth(Low sodium)

£0.90

1teaspoonDried Oregano

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

To tasteSalt

To tasteBlack Pepper(Freshly ground)

0.5loafCrusty Bread(Baguette or similar, sliced)

£1.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.50

£1.37 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.
2.
Add 2 cloves of minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
3.
Pour in the vegetable broth and bring to a simmer. Add the drained and rinsed cannellini beans. Season with salt and pepper to taste.
4.
Add the chopped escarole to the pot. Stir to combine and cook until the escarole is tender, about 5-7 minutes.
5.
While the soup is simmering, prepare the garlic bread. Preheat oven to 375°F (190°C).
6.
Slice the crusty bread and place on a baking sheet. Mix the remaining 1 clove of minced garlic with 2 tablespoons of olive oil. Brush the garlic oil mixture over the bread slices.
7.
Bake the garlic bread in the preheated oven for 5-7 minutes, or until golden brown and toasted.
8.
Serve the escarole and bean soup hot, garnished with fresh parsley. Serve with toasted garlic bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

15g

21% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

Add a Parmesan cheese rind to the soup while simmering for extra depth of flavor. Remove before serving.

A squeeze of fresh lemon juice at the end brightens the flavors of the soup.

Adjust the amount of red pepper flakes to your liking based on how spicy you like your soup.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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