Easy White Bean and Escarole Soup

Chris at Sweet Simple Vegan

4 Servings

Ingredients

• 32 oz. vegetable broth
• 1 large shallot, finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes, or to taste (optional)
• 3 cloves garlic, finely minced
• 2 medium heads escarole, chopped
• 1 (14.5 oz.) can fire roasted tomatoes*
• 1 (15 oz.) can cannelloni beans, drained and rinsed
• 2 sprigs of thyme, stems removed
• 1/2 teaspoon oregano
• Pepper, to taste

Instructions

1. In a large pot over medium heat, add in 2 tablespoons vegetable broth. Once warmed, add in the shallots, salt, and red pepper flakes. Cook until the shallots are softened, about 3-4 minutes.
2. Once the shallots are softened, add the garlic and cook for 2-3 minutes more. Add 2 tablespoons of vegetable broth or as needed to prevent burning.
3. Add the escarole and cook for about 5 minutes, or until the escarole is wilted. You can put a lid on to speed up the process. Add in fire roasted tomatoes, cannellini beans, thyme, oregano, and remaining vegetable broth. Mix everything well and bring to a boil. Lower the heat to a simmer, cover the pot with a lid and cook for 15 minutes.
4. Remove from heat and adjust seasonings to taste.
5. Serve the soup with a sprinkle of vegan parmesan cheese and toasted gluten free Italian bread.