Escarole Soup with Great Northern Beans and Falafel Balls
This was a light, yet filling hearty soup. We really enjoyed yesterday. We have been growing escarole (broad-leaved endive) for the first time at the garden this year. It is a good salad to grow over the cold winter months. We’re looking forward to more recipes using this escarole.
Serving Size: 4
- 1 can/jar (14 ounces) Great Northern Beans, drained
- 1 head escarole (broad-leaved endive), cleaned and thinly sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- 1/2 cup dry white wine
- 3-4 cups vegetable bouillon
- 12 falafel balls
- Place the pre-made falafel balls in the oven to bake, and warm.
- Heat the olive oil in a large soup pot.
- Add the sliced onion and sauté.
- Add the garlic and thyme and sauté until lightly golden.
- Pour the wine into the pan and cook to evaporate the alcohol.
- Add the vegetable broth and drained beans.
- Wash the escarole and slice in thin strips (julienne).
- Add the escarole to the soup.
- Cook until the escarole is wilted, but still bright green.
- Taste the soup and season with salt and pepper as needed.
- Serve the soup and at the last moment add the falafel balls to the soup. If you add the falafel balls too early, they will soak up the soup, become too soft and break apart.
- As an option you may want to add vegan Parmesan or nutritional yeast, although we did not find this was needed.