Escarole and white bean soup with thyme and pecorino

Vegetarian, Gluten Free, Dairy Free, Soy Free

2 Servings, 580 Calories/Serving

30 Minutes

A hearty spring soup that pairs nutrient-dense escarole with creamy cannellini beans, fresh thyme and sharp pecorino cheese for a warm, satisfying healthy dinner.

Ingredients

  • 2 leeks
  • 2 cloves garlic
  • 4 sprigs thyme
  • 15-ounce can cannellini beans
  • ¼ teaspoon red pepper flakes
  • 1 vegetable stock
  • 5 ounces escarole
  • ½ cup grated pecorino cheese

Instructions

1

Prep aromatics

Cut leeks in half lengthwise, trim off ends and slice into ½-inch half moons. Soak in a small bowl with cold water to remove any grit.
Peel garlic and thinly slice.
Pick leaves off thyme and coarsely chop.
Drain and rinse cannellini beans.

2

Simmer stew

Heat 2 tablespoons oil in saucepan on medium until shimmering. Drain leeks, taking care to leave any grit in bottom of bowl, then add to pan with a pinch of salt. Sauté until soft and translucent, 8 to 10 minutes. Add garlic, thyme and red pepper flakes (only if you like a little kick) and cook until fragrant, about 30 seconds. Add beans, vegetables stock and 2 cups water. Stir in a couple pinches of salt and pepper. Simmer and cook until beans soften and flavors infuse, 5 to 7 minutes. Stir in escarole and cook until wilted, 2 to 3 minutes.

3

Finish, plate

Take soup off heat. Stir in enough pecorino cheese to your liking and adjust seasoning with salt and pepper. Ladle soup into two bowls and garnish with 1 tablespoon oil.

Similar Recipes

Banana leaf-wrapped cod with kaffir lime and shiso rice
Gluten Free, Dairy Free, Soy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Asparagus and broccolini wild rice with lemon yogurt
Vegetarian, Gluten Free, Soy Free