recipes, soup, vegan

Vegan Escarole and Bean Soup

Happy New Year! Bet you thought I fell off the face of the Earth; huh? It’s been hectic (as I’m sure it’s been for everyone) so I haven’t been here in a while. But I’m back and today I wanted to bring you a really stellar recipe.

It’s cold in Philadelphia. I mean like, “holy-crap-I-need-two-hats-and-six-pairs-of-gloves” cold. The high this week is going to be 8 degrees (actual temperature!) So, in my mind, it’s soup weather!

I love a good soup! It’s just one of those things that can comfort you when you’re sick or you’ve had a bad day, warm you up when you’re cold to the bone, and nourish you (if you make it healthy).

And I love beans almost as much as I love soup! So what could be better than a soup with beans in it? This recipe is easy as ever and relatively inexpensive to make. It’s one of those soups you can throw together pretty painlessly on a weeknight with a lot of ingredients that you may already have on hand in your pantry.

Can’t find escarole? If your grocery store does not carry this particular green, spinach will be a decent substitute in a pinch. Serve this soup with a crusty slice of bread and a side salad and you’ve got an easy and healthy dinner.


Vegan Escarole and Bean Soup

3 tablespoons of olive oil
1 tablespoon minced garlic
Pinch of red pepper flakes
1 small head of escarole, torn into bite-sized pieces
1 can (15.5 ounces) red kidney beans, drained and rinsed
1 can (15.5 ounces) chickpeas, drained and rinsed
4 cups vegetable broth
2 cups of water
Salt and pepper to taste

1. Heat olive oil in soup pot over medium heat. Add garlic, red pepper, and escarole, toss to coat the escarole with oil and add salt. Cook until escarole is just wilted, about 2 minutes.

2. Add kidney beans, chickpeas, broth, and 2 cups of water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt and pepper.

There you have it! It doesn’t get much easier than that.

Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out!


Want more great recipes like this? Sure you do! Hop on over to my website, and sign up for my monthly newsletter. It’s full of great recipes and tips to keep you healthy all year long.


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