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Escarole White Bean and Tomato Soup

This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options.
Servings 8 to 10

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 3 stalks celery sliced
  • 3 medium carrots sliced
  • few pinches sea salt
  • 4 cloves garlic minced
  • 14 to 15 ounce can diced fire-roasted tomatoes
  • 1 cup dry white wine I like sauvignon blanc
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 medium fresh or dried bay leaf
  • 64 ounces vegetable broth
  • 1/3 cup acini di pepe see Notes
  • 10 ounces escarole coarsely chopped
  • 15 ounce can cannellini or Great Northern white beans drained and rinsed
  • <b>For Serving:</b>
  • extra virgin olive oil
  • fresh lemon wedges
  • red pepper flakes
  • Parmesan see Notes
  • crusty bread

Instructions

  • In a large heavy pot, heat the oil over medium heat. Add the onion, celery, carrots and a few pinches of salt. Cook until the onions and celery have softened for about 8 to 10 minutes. Add the garlic and cook for just 1 minute. Add the tomatoes and increase the heat to medium-high. Cook until the liquid from the tomatoes reduces, about 3 minutes. Add the wine and the thyme, oregano and bay leaf. Cook until the wine reduces by half, about 3 to 4 minutes. Add the broth and increase the heat to high. Cover the pot and bring the broth to a boil. Immediately reduce the heat to medium-low and simmer for 25 minutes, or until the carrots have become tender. Add the acini di pepe and cook uncovered, stirring frequently, for 5 minutes. Add the escarole. Bring the pot back to a simmer and cook, uncovered, for 8 to 10 minutes. Add the beans and cook for just 5 minutes more. Remove the bay leaf before serving. Season with salt and pepper, as needed.
  • Serve with your choice of a drizzle of fruity olive oil, a squeeze of fresh lemon, a sprinkling of red pepper flakes or nutty Parmesan and always, a loaf of crusty bread.

Notes

If you'd like to keep this vegetarian, be sure your Parmesan is made without animal derived rennet.
If you'd like to make this gluten-free, use a gluten-free pasta or omit it entirely. The soup is still delicious without it.