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Creamy Escarole and Bean Soup_MidPage@2x

Creamy Escarole and Bean Soup

Tahini is a delicious non-dairy way to add creaminess to this creamy escarole and bean soup recipe. This non-dairy soup is a fast, easy vegan soup recipe that you will love.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 301kcal

Ingredients

  • 2 tablespoons extra virgin olive oil divided
  • 1 fennel bulb with stalks and fronds
  • 2 15- ounce cans of butter beans drained and rinsed
  • 1 head of escarole roughly chopped
  • 3 tablespoons tahini
  • 2 lemons divided
  • Salt and pepper to taste

Instructions

Prepare the fennel:

  • Cut the stalks from the fennel bulb. Halve the bulb and remove the core. Cut each half into thin wedges. Slice the stalks into very thin rounds. Transfer to a bowl with 6-7 pinches of the fennel fronds.

Char the fennel bulb:

  • Heat 1 tablespoon oil in a large pot over medium heat Add the fennel wedges and cook for 5-7 minutes without turning or until the fennel turns deep golden brown. Flip and cook an additional 3-4 minutes. Season with salt and pepper.

Simmer the soup:

  • Add the beans to the pot and add 6 cups of water. Season liberally with salt and pepper. Add crushed red pepper here, if you like. Bring to a boil and then reduce heat and simmer for 30 minutes.

Cook the escarole:

  • Add the escarole to the soup and simmer for an additional 10 minutes.

Prepare the tahini:

  • In a bowl, whisk together tahini and juice from 1 lemon. Set aside.

Prepare fennel topping:

  • To the bowl of sliced fennel stalks, add juice and zest from the remaining lemon. Add 1 tablespoon extra virgin olive oil and toss to combine. Season with salt and pepper.

Finish the soup:

  • Remove the soup from the heat and let stand 5 minutes. Stir in the lemon tahini mixture. Taste and season with salt and pepper.

To serve:

  • Ladle the soup into bowls and pile the fennel stalk garnish on top of each bowl. Enjoy!

Nutrition

Calories: 301kcal | Carbohydrates: 37g | Protein: 13g | Fat: 14g | Sodium: 38mg | Fiber: 12g | Sugar: 5g | Vitamin C: 36mg
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