Three-Bean, Escarole, and Roasted Garlic Soup

February 1, 2016
1 min read
Three-Bean, Escarole, and Roasted Garlic Soup
Serves 4
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Ingredients
  1. 1 garlic bulb
  2. 15 1/2-ounce can Great Northern beans (rinsed, drained, and divided)
  3. 1/2 teaspoon fresh sage, chopped
  4. 1 tablespoon grapeseed oil
  5. 8 cups (about 1 lb.) escarole, chopped
  6. 4 cups vegetable broth
  7. 2 cups marinara sauce
  8. 1 teaspoon ground black pepper
  9. 1 15-ounces can kidney beans (rinsed and drained)
  10. 1 15-ounces can pink beans (rinsed and drained)
  11. 6 tablespoon fresh Parmesan cheese, grated (optional)
  12. Sage springs (optional)
Instructions
  1. Preheat oven to 350F.
  2. Remove papery skin from garlic bulb without peeling or separating the cloves. Wrap the bulb in folk. Bake for 45 minutes, then cool for 10 minutes. Separate the cloves and squeeze to extract the pulp. Discard skins.
  3. Combine garlic pulp and ¼ cup Great Northern beans. Mash with a fork until the mixture is paste-like. Stir in chopped sage and set aside.
  4. Heat grapeseed oil in a Dutch oven over medium heat. Add escarole to the pan and cook, stirring frequently, until escarole wilts (about 3 minutes). Add remaining Great Northern beans, vegetable broth, and next 4 ingredients (through pink beans). Bring to a simmer, then reduce heat and allow to simmer until escarole is tender (about 20 minutes). Stir in mashed garlic-bean mixture and remove the pan from heat. Cover and let stand 10 minutes.
  5. Serve and sprinkle with grated Parmesan, if desired. Garnish with sage sprigs, if desired.
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