Escarole and cannellini soup | The soup you will eat over and over again

Escarole and cannellini soup | The soup you will eat over and over again

🐾 Little Chef Indi recommends:

Escarole and cannellini soup

A different way to eat escarole. Cooked in a very quick recipe with legumes – I used cannellini but any type of bean you like will do. A nice slice of bread toasted to perfection and dinner is ready in 10 minutes! And it is simply delicious 😋

INGREDIENTS (for 2 people) 📋

700 grams of escarole
1 clove of garlic
500 ml vegetable broth
250 cannellini beans
Salt & pepper
Chili pepper

PROCEDURE 🍴
Clean and wash the escarole. Leave it to lose a tiny bit of water. Then cut it into fairly large pieces.

Put some oil in a pot and add the garlic. Slowly begin to put the escarole in the pot, when it reduces in volume add more, stirring slowly until you have added it all and it is slightly wilted. Add the cannellini beans, mix well and finally put in all the broth.

Cover with the lid and leave to simmer for 20 minutes. There should be some broth left, not too much.
Serve with a nice slice of toasted bread, a drizzle of olive oil, and some chili powder if you like it.

If you make this recipe, let me know what you think! 📢😊

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Hi there everyone!!! 👋😄 My name is Elena and Green Gourmet is my channel where the love for vegan food meets a world of flavors and creativity! 🌱🍽️

I am Italian 🇮🇹 by passport, but I have lived here and there around the world and I love traveling ✈️ – I have backpacked East, West, South and North around the globe! 🌍🌏🌎

I am not a chef 👩‍🍳, but I’ve been on a passionate culinary journey for as long as I can remember. I started playing around with pots and pans in the kitchen (with my mom!!!) when I was 7 and started some serious cooking when I was 14. Cooking has been a tradition passed down through five generations in my family, and even though it wasn’t always vegan, it’s where my heart truly belongs. ❤️👩‍🍳

Nine years ago, I made the conscious choice to go vegan for ethical and environmental reasons. 🌱🌍 Since then, I’ve embarked on a delightful exploration of plant-based cuisine. On this channel, I’ll be your guide to crafting mouthwatering vegan dishes that range from quick and easy to more elaborate. 🍲👩‍🍳

For me, cooking is an art form that engages all the senses. It’s not just about the ingredients; it’s about the stories and traditions they carry. I find solace and creativity in the kitchen, and it’s where I channel my love for travel, especially my deep connection with India, my absolute favorite country. 🎨🍛🇮🇳

Also, I would like you to meet my furry assistant 🐾. In 2016, during one of my adventures some 700 kilometers from home, I fell in love 🖤 with a stray cat living in a colony🐱. This sweet black cat with golden eyes stole my heart, and I named him Indi in homage to my love for India. Now, Indi is my constant companion and assistant in the kitchen. He will join us in our cooking journey. 🐱🍴

From flavorful Italian classics turned vegan to vegan feasts from all over the world, I’ll show you how to create delicious vegan dishes that will satisfy your taste buds and nourish your soul. 🍕🥗

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Join me on this culinary and life adventure. Subscribe to Green Gourmet and let’s embark on this flavorful journey together. Don’t forget to hit that notification bell 🔔 so you won’t miss any of my cooking adventures with Indi by my side! 📺👩‍🍳🐱

Hello there everyone and welcome back to green g as promised for a new adventure this adventure is going to be a very easy one that will quickly solve your dinner in no more than 10 minutes I promise you just need one ingredient for the from the fridge well a couple and

Some beans I’m using canini beans because I love them but you can actually use any sort of bean that you prefer as I said it’s very quick the first thing of course is that you going to clean and wash CH your lettuce and then you’re going to chop it very very coarsely it’s

Coarsely because it’s going to be cooked in a pan and the other thing about this recipe is that you can eat lettuce you can eat your salad and I know it’s not raw so it kind of loses some of the vitamins in there but it is still

Delicious and it’s an alternative way of eating salad so in a pan a little bit of oil some garlic and then you start adding the lettuce little by little because the lettuce has got a very big volume there and the idea is that you start cooking it little by little and as

The volume reduces you put some more fresh lettuce in the pan and then you mix it so that the one that’s um that’s below the pan goes on top and the one on top goes actually below until it’s like this the volume has reduced significantly you’ve added it all then

You add your beans you add your beans you mix it it’s very simple and then there’s a little bit of seasoning going in there and when it’s nicely seasoned you add the vegetable broth the idea is that you only add like a couple of inches of vegetable broth no more than

That because it’s not a soup it’s a kind of a soup consistency meaning you eat it with a spoon but it doesn’t have to boil in the broth there you go that’s the amount of broth you need and then you cover the pan with a lid and you leave

It to cook for approximately 15 minutes and this is the end result so as I said not too much broth a little bit in it I love sticking a slice of nicely toasted bread which I rubbed with some garlic in it I think it’s albach and it really

Solves a dinner very quickly a dinner or a lunch and it’s delicious anyway and if you don’t try it you’re missing out I hope you like this recipe and let me know what you think about it and if I did leave you longing for more subscribe to my channel green Gourmet and thank

You very much see you very soon on green gouret for another recipe another adventure and a new video bye for now