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Butter Bean and Escarole Soup
This classic combination of greens and beans is a comforting soup that is perfect any night of the week.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Soup
Servings
2
Equipment
1 dutch oven
Ingredients
1x
2x
3x
▢
1-2
cans
butter beans, drained and rinsed
▢
1
tbsp
olive oil
▢
1
onion, chopped
▢
1
tsp
harissa paste, optional
▢
1
cup
tomato sauce
▢
1
bunch
escarole, chopped
▢
1
cup
broth
▢
1
cup
water
▢
salt and black pepper to taste
▢
red pepper flakes
Instructions
▢
Heat a Dutch oven over medium heat and add olive oil.
▢
Add the onion and garlic and sauté for 3-4 minutes until they are fragrant and translucent.
▢
Add your tomato sauce and harissa. Stir to combine and allow to sauté for a minute.
▢
Add your drained butter beans and stir. Season with salt, pepper, and crushed red pepper flakes.
▢
Add chopped escarole and stir. Allow them to cook for a couple of minutes until just wilted.
▢
Add the broth and water and stir to combine. Cover your pot and allow it to simmer for 20 minutes.
▢
Serve with crusty bread, parmesan cheese, and pesto if desired.
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