This Tuscan White Bean Soup with Escarole and Potatoes is so comforting and full of flavor! It’s vegetarian and gluten free. Enjoy the leftovers for lunch!
Are you a soup person? I am. I enjoy soup all year round. But when the wind is howling through the night, keeping me awake and wondering if our house will blow down, soup needs to be on the menu the next day.
For the record, our home survived, but the wind felled one of our trees. (It was dead anyway, so that turned out to be helpful.) But, still. I needed a bowl of comfort. I made Tuscan white bean soup with escarole and potatoes, and it’s my new favorite.
I wanted a vegetarian soup, so I used vegetable stock and built flavor by sautéeing an onion and garlic in a bit of olive oil before adding my potato cubes. Okay, my potatoes are more like uneven, rather-large chunks. I’m no Edward Scissorhands. Or Julia Child. Or anyone with knife skills.
But none of that matters, because this soup is so delicious! I pulled a little from my Pasta e Fagioli and Minestrone with Fire-Roasted Tomatoes recipes, keeping the beans, onions, garlic and Romano rind (yes!), nixing the tomatoes and going with potatoes instead of pasta (a nice change that works really well here).
Then, there’s the escarole, or scarola, in Italian. Escarole and white beans are fabulous together. I didn’t even consider substituting kale.
Escarole comes in bunches and looks like dark lettuce. It’s loaded with fiber, antioxidants and vitamins A and K. It’s also loaded with dirt when you buy it, but don’t worry. Here’s what Mom taught me to do when I learned to make Escarole with Raisins and Pine Nuts.
Tip: To easily clean your escarole, fill your empty sink half-way with cold water. Cut off the root end of the escarole and place the bunch horizontally on your cutting board. Slice the escarole into three sections. Plunge the leaves into the water and swirl them around. The dirt will sink to the bottom. Place your escarole in a colander to drain and give it a rinse.
Done! It works like magic. I need to try that with leeks next time.
Anyway, I’m excited to share this recipe for Tuscan white bean soup with escarole and potatoes. To make a full meal of it, I eat a huge portion (it’s healthy, right?) and enjoy it with bread on the side. But it also would be a great first course for a lovely Italian supper.
(Recipe Source: Cooking with Mamma C)