Escarole and Cannellini Soup
Escarole and Cannellini Soup is a wholesome Italian slow cooker soup filled with creamy cannellini beans, tender escarole, carrots, onions, and garlic. This rustic vegetarian recipe is simple to prepare and delivers comforting Mediterranean flavors in every spoonful.
Equipment
- Knife
- Measuring cups
- Measuring spoons
- slow cooker
- Wooden spoon
Ingredients
- 1 tablespoon olive oil optional
- 1 medium onion chopped
- 1 cup carrots chopped
- 2 tablespoons garlic minced
- 10 oz 285 g escarole, rinsed and chopped
- 24 oz 680 g cannellini beans, drained and rinsed
- 14 oz 400 ml vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
- Lightly grease the slow cooker with cooking spray or brush it with olive oil.
- Add the chopped onion, carrots, garlic, escarole, cannellini beans, and vegetable broth to the slow cooker.
- Season with salt and black pepper to taste.
- Stir everything together until well combined.
- Cover and cook on High for 4 hours or on Low for 6 to 7 hours.
- Taste and adjust the seasoning before serving.
- Ladle the soup into bowls and serve hot with crusty bread if desired.
Notes & Wine Advice
Recipe Notes
For extra richness, drizzle each serving with a little extra virgin olive oil just before serving. Add grated Parmesan if you don't need the soup to remain vegetarian-friendly with rennet-free cheese. Serve with thick slices of rustic Italian bread for dipping into the flavorful broth. Leftovers taste even better the following day as the flavors continue to develop.Wine Advice
A crisp Pinot Grigio pairs beautifully with the fresh vegetables and creamy beans. A light Verdicchio is another excellent Italian pairing for this rustic soup.Nutrition values
Calories: 265 kcal | Carbohydrates: 43 g | Protein: 14 g | Fat: 4 g | Saturated Fat: 0.5 g | Sodium: 520 mg | Sugar: 6 g