Borlotti Bean Soup with Escarole and Tomatoes

Name: Borlotti Bean Soup with Escarole and Tomatoes
Yield: Makes 3-4 servings
Cuisine: Italian
Ingredients: ½ cup dried borlotti beans (or pinto or cranberry beans), rinsed well and soaked for 1-2 hours; ½ head small escarole; 5 cups spring or filtered water; 1 cup tomato puree; ½ head small fennel, diced; 2 tablespoons white miso; 1 medium carrot, diced; Sea salt; 1 stalk celery, diced; Extra virgin olive oil; 2 cloves fresh garlic, peeled, left whole; ½ red onion, diced; 2-3 tablespoons grated lemon zest

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

This rich soup is a favorite in our house and is on our table so often that I make it by rote. It’s packed with protein, sweet tomatoes and bitter greens to ensure we digest it well.

Ingredients

Extra virgin olive oil
2 cloves fresh garlic, peeled, left whole
½ red onion, diced

Europe
Italy
Soup
Vegan
Mediterranean
Gluten-free

Method

Place a small amount of olive oil in a soup pot with garlic and onions, over medium heat. When the onion begins to sizzle, add a tiny pinch of salt and sauté until onions are translucent, about 2 minutes. Add celery, carrot and fennel and stir until coated with oil. Drain the beans. Add tomato puree, drained beans and water and stir well. Cover and bring to a boil. Reduce heat to low and cook u