Escarole and Bean Soup
Filling soups needn't be heavy on the meat. This hearty meal uses two types of canned beans, chickpeas and red kidney beans, and comes together in just 25 minutes. It's an excellent option for a busy weeknight meal.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed and peeled
- Pinch of red-pepper flakes, plus more for serving
- 1 small head escarole, leaves torn into 2-inch pieces (about 12 cups)
- Coarse salt
- 1 can (15.5 ounces) red kidney beans, rinsed and drained
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 4 cups low-sodium chicken broth
- Toasted bread, for serving
- Lemon wedges, for serving
Instructions
-
Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.
-
Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.
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