Description
A simple and comforting escarole soup made with tender pasta, creamy cannellini beans, garlic, and a rich parmesan-infused broth, finished with bright lemon juice.
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced or pressed
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece fresh parmesan cheese or parmesan rind
1 pinch red pepper flakes (to taste)
¾ cup dry ditalini pasta
1 pound escarole, rinsed well and chopped
1 tablespoon fresh lemon juice
Salt, to taste
Freshly cracked black pepper, to taste
Olive oil, for serving
Grated fresh parmesan cheese, for serving
Crusty bread, for serving
Instructions
- Heat a large pot over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 60 seconds until fragrant, stirring constantly to avoid burning.
- Pour in the chicken broth and stir, scraping up any garlic from the bottom of the pot.
- Add the cannellini beans, parmesan piece or rind, red pepper flakes, and ditalini pasta. Stir well and bring the soup to a rolling boil over medium-high heat.
- Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
- Add the chopped escarole, stir, bring briefly back to a boil, then reduce the heat again and simmer for another 5 minutes until the pasta is tender and the escarole is wilted.
- Remove the pot from the heat and let it cool slightly. Stir in the lemon juice, salt, and freshly cracked black pepper.
- Taste and adjust seasoning as needed. Remove the parmesan rind before serving.
- Serve warm with a drizzle of olive oil, grated parmesan, and crusty bread.
Notes
The parmesan rind adds depth to the broth; remove it before serving.
Add extra broth when reheating, as the pasta absorbs liquid.
Red pepper flakes can be adjusted for more or less heat.
Other small pasta shapes can be substituted if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg
