Oh, how I adore this soup, which I discovered at The Bakery in New Paltz, New York. A simple Italian classic, this soup has a number of variations, but I find there’s no need to dress up the basic formula. Escarole is a sturdy green that’s too tough for many salads, but it cooks quickly and, combined with cannellini beans, gives an almost buttery scent and flavor to the soup.

　　

Ingredients

6 servings

　　2 tablespoons extra virgin olive oil

　　1 medium onion, quartered and thinly sliced

　　2 to 3 garlic cloves, minced

　　One 32-ounce carton low-sodium vegetable broth

　　Two 16-ounce cans cannellini beans, drained and rinsed

　　1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed

　　1/2 cup chopped fresh parsley

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté, stirring frequently, until both are golden.

　　

Step 2

Add the broth and beans, turn up the heat, and bring to a rapid simmer. Stir in the escarole and half of the parsley, lower the heat, cover, and simmer gently for 8 to 10 minutes, until the escarole is tender.

　　

Step 3

Stir in additional water as needed. The soup should be dense, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, and serve.

　　

menu suggestions

Step 4

For a simple, light meal, serve with fresh bread and one of the Recipe Not Required mixed greens salads (page 192).

　　

Step 5

For a heartier meal, serve with Zucchini and Polenta Marinara (page 200) and a platter of raw vegetables and olives.

　　

Step 6

See the menu with Pasta Puttanesca (page 133).

　　

nutrition information

Step 7

Calories: 183

　　

Step 8

Total Fat: 5g

　　

Step 9

Protein: 6.5g

　　

Step 10

Carbohydrates: 26g

　　

Step 11

Fiber: 7g

　　

Step 12

Sodium: 460mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).