White Bean and Escarole Soup

This comforting soup uses seitan as its main protein source to keep it wholly vegetarian. Escarole is a perfect bitterness for this dish, but other leafy greens like mustard greens, kale or even spinach can suffice in a pinch!

White Bean and Escarole Soup. Photo by Sarah Crowder.

White Bean and Escarole Soup. Photo by Sarah Crowder.


White Bean and Escarole Soup

Servings: 4

Time: 1 hour

INGREDIENTS

  • 1 Tbsp grapeseed oil
  • 1 cup seitan, chopped
  • 1½ cup celery, chopped
  • 1½ cup carrots, chopped
  • 1 cup yellow onion, diced
  • 1¼ cup dry Tbsp white wine
  • 1 15oz can cannellini beans, drained, rinsed
  • 2 roma tomatoes, chopped into 8 pieces
  • 2 sprigs oregano, leaves only
  • 2 sprigs thyme, leaves only
  • 2 leaves sage, chiffonade
  • 1 bay leaf
  • 1 jalapeno, seeded, minced
  • 1 quart low sodium vegetable stock
  • 1 tsp soy sauce
  • 1 head escarole, sliced (substitutes: mustard greens, kale, spinach)
  • ½ lemon, juiced
  • Kosher Salt
  • Black Pepper
  • 1 Tbsp parmesan cheese (optional)

INSTRUCTIONS

  1. Heat grapeseed oil in medium stockpot on high heat until slick and shiny.
  2. Add seitan and brown on all sides, approximately 2-3 minutes.
  3. Add celery, carrots and onion with a dash of salt.
  4. Sauté 4-5 minutes.
  5. Deglaze with white wine.
  6. Add beans, tomatoes, oregano, thyme, sage, bay leaf and jalapeno and sauté another 4-5 minutes.
  7. Add vegetable stock and bring to light boil.
  8. Reduce heat to low and let simmer, 30 minutes.
  9. Add escarole and let simmer another 10 minutes.
  10. Add lemon juice and season to taste. Remove bay leaf. 
  11. Top with parmesan cheese if desired.