Today is Clean Monday for those practicing Greek Orthodoxy. Time to get out some Lenten-friendly recipes. Try this easy soup ready in just twenty minutes. It’s delicious and hearty – you won’t miss the meat.
Lenten Escarole and Bean Soup
Course: Appetizer, Dinner, SoupCuisine: Mediterranean, ItalianDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesLenten escarole and white bean soup is a filling, vegetarian soup. Great as an appetizer or a meal by itself.
Ingredients
4 cups vegetable broth
16 oz. chopped and washed escarole
16 oz. can of white kidney beans (Cannellini beans)
2 cloves of garlic, minced
Juice and zest of 1 lemon
1/4 tsp crushed red pepper
Salt and pepper
Non-stick cooking spray
Directions
- Spray a soup pot with some non-stick cooking spray. Then add minced garlic. Over low heat, heat the garlic for a minute.
- Add the escarole, and wilt it down like spinach for 1-2 minutes.
- Add the juice and zest of the lemon. Stir.
- Add the liquid and beans to the pot.
- Season with salt, pepper, and crushed red pepper flakes.
- Add the vegetable broth and bring to a boil.
- Let simmer for 20 minutes.
- Ladle soup into a bowl, and serve with crusty bread.
Notes
- Prepare the escarole by washing it well to remove any sand. I usually wash it, chop it, and then place the chopped escarole in a bowl of cold water for ten minutes. Rinse the leaves. Then use a salad spinner to dry the escarole. Or you can buy a bag of prewashed and chopped escarole, which saves a lot of time.
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