Description

This amazingly delicious Escarole Bean Potato Soup has a beautiful light broth accented with tasty tomatoes, earthy escarole, and hearty white beans. A fabulous Whole Food Plant Based recipe. Vegan, oil free, sugar free, gluten free, no highly processed ingredients.

Ingredients

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Base Ingredients:

1 large yellow onion, finely diced
1 carrot, chopped into pennies
1 celery rib, finely diced
8 cups water (or broth)
1 cup low-sodium vegetable broth*
2 Tablespoons tomato paste

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onions
1 teaspoon dried basil (+/-)
½ teaspoon dried parsley (+/-)
½ teaspoon Italian seasoning (+/-)
1 bay leaf
Pinch cayenne pepper
2 teaspoons sea salt (+/- to taste) *
¼ teaspoon black pepper (+/- to taste)

Other Ingredients:

4 cups potatoes, small cubes
1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
1 head escarole (+/- to taste)

Optional Toppings:

Fresh basil, chiffonade

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Instructions

In a large ceramic or enamel lined Dutch oven or similar stock pot, add the finely diced onion and celery, sauté until they begin to soften, approx. 3 to 4 minutes.
Then add all the remaining ingredients into the pot except the potatoes, beans and escarole. Bring to a boil then lower the heat to medium-low and cook for 5 minutes.
After 5 minutes, add the cubed potatoes and beans and cook for 10 minutes.
After 10 minutes, add the escarole and cook until the potatoes are fork tender, approx. 5 to 10 minutes more – largely dependent upon the size of the cubed potatoes. The soup is done when the potatoes are fork tender.
Serve with fresh basil chiffonade on top of individual servings.

Notes

*Vegetable Broth: We used Low-Sodium Pacific Organic Vegetable Broth because it does not have MSG, and has no highly processed ingredients; however, Pacific has a very strong flavor so our water to broth ratio is heavy on the water and low on the vegetable broth. If you are using a vegetable broth other than Pacific, please adjust the water to broth ratio accordingly. IMPORTANT NOTE UPDATE: Since making this recipe Pacific Organic has changed their flavor of this broth. If using Low-Sodium Pacific Organic Vegetable Broth, you may wish to create a more equal ratio of water/broth, perhaps 4 cups broth and 5 cups water.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.