Escarole and white bean soup with thyme and pecorino

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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.