Escarole & White Bean Soup

Name: Escarole & White Bean Soup
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 to 6
Cuisine: Mediterranean
Ingredients: 2 TB olive oil; ½ head fennel, end trimmed, sliced; 1 (14.5 oz) can navy beans, rinsed, drained; ½ head escarole, chopped; 1 tsp onion powder; 1 tsp za’atar; ½ tsp cumin, ground; ¼ tsp cayenne; ⅓ cup orzo; 1 tsp lemon zest; 1 to 2 TB lemon juice, to taste; Salt & freshly ground black pepper, to taste; Fennel fronds, for garnish

By Katerina Mountanos

By Katerina Mountanos

Escarole & White Bean Soup

Serves
4 to 6
Prep Time
15 minutes
Cook Time
30 minutes

About this recipe:

This soup is perfect for any time of the year. It also tastes deliciously thick and creamy - without the heaviness of dairy to weigh it down.

Ingredients

2 TB olive oil
½ head fennel, end trimmed, sliced
1 (14.5 oz) can navy beans, rinsed, drained
½ head escarole, chopped
1 tsp onion powder
1 tsp za’atar
½ tsp cumin, ground
¼ tsp cayenne
⅓ cup orzo
1 tsp lemon zest
1 to 2 TB lemon juice, to taste
Salt & freshly ground black pepper, to taste
Fennel fronds, for garnish

Directions

In a 4 quart stock pot over medium heat, add oil. Add fennel and sweat until soft and translucent, 10 to 12 minutes.
Mix in beans, escarole, onion powder, za’atar, cumin and cayenne and cook until fragrant, 2 to 3 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
Add orzo and cook until soft, 8 to 10 minutes.
Turn off heat, add lemon zest and season with lemon juice, salt and pepper to taste. Drizzle in oil to taste and a few fennel fronds for garnish.