Escarole and white bean soup with thyme and pecorino
Vegetarian, Gluten Free, Dairy Free, Soy Free
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.
- 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
Peel garlic and thinly slice.
Pick leaves off thyme and coarsely chop.
Drain and rinse cannellini beans.