Escarole + White Bean Soup
I know every blog you read says this is the best this, that, or the other, but my vegan Escarole + White Bean Soup is for real the best and easiest soup that satisfies in every way. It's too easy to be this good. You'll impress somebody with this one.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine Italian
- 2 - 3 Onions thinly sliced (see note below)
- 8 cloves Garlic minced
- 1.5 tbsp Coconut oil refined
- 4 - 6 slices Vegan bacon
- 8 cups Vegetable broth
- 1 tbsp Garlic powder
- 2 heads Escarole roughly torn in manageable pieces
- 1 tbsp Extra virgin olive oil
- Salt and black pepper to taste
Heat coconut oil and one tablespoon of olive oil over medium low.
Add vegan bacon and allow to cook thoroughly and then remove from the oil.
Add onions to the oil and cook until soft and clear.
Add garlic and cook for two to three minutes.
Add beans and broth and raise the heat to medium. You want the soup to have a good simmer.
Now add the escarole and the garlic powder.
Cook until all of the flavors combine, beans are cooked through, and escarole is wilted. About a 20 - 30 minutes.
Add salt and pepper.
Crumble the bacon and add back to the pot.
Serve with grated vegan parmesan, a drizzle of good olive oil, and maybe a few red pepper flakes. Hearty, silky and delicious. Also, if you're so inclined, a good piece of crusty garlic bread would be perfect with this soup. Enjoy!
All onions aren't the same. They give you different nuances that when combined, really layer the flavor in any dish. When I'm cooking and especially in this dish, I tend to use a combo of yellow, red, white, shallots, and/or leeks. the onions matter. In this video, I decided to vary the cut of the onion as an experiment.
Keyword easy recipes, italian soup, plantbased, soup, vegan, vegan italian recipes, vegan soup, veganuary