Escarole and Bean Soup

Questions About Escarole and Bean Soup

Escarole and Bean Soup: Step by Step

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1. Heat the oil in a large pot over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic and chilli flakes and cook for 1 minute, until fragrant.

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2. Add the beans, stock and oregano and bring to a simmer. Add half the escarole and stir until it begins to wilt, then add the rest.

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3. Simmer for 15 minutes, until the escarole is tender. Season with the salt and pepper and stir in the lemon juice.

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4. Ladle into bowls and serve hot.

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Tips That Matter

• Wash the escarole in a sink of cold water and lift it out, rather than draining it, so the grit stays behind.
• If the soup is too bitter for your taste, add a little more lemon and a pinch more salt.
• Mash a ladleful of beans against the side of the pot for a slightly thicker broth.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve With It

A slice of wholegrain bread · A tomato and onion salad · Lemon wedges

Keeping and Reheating

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.