Gluten Free Escarole and Bean Soup (With Bacon)

4 from 1 vote

Quick, easy gluten free escarole and bean soup keeps you warm and supercharges your health in the winter months in the most delicious way possible.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 130kcal

Heat oil in a Dutch oven. Add garlic and sauté until golden, do not burn.
1 tablespoon of extra-virgin olive oil, 2 garlic cloves
Add escarole and toss until wilted, about 5 minutes.
1 large head of escarole
Add broth, sauce, beans with their juices and cooked bacon.
6 cups of chicken broth, 15- ounce can of tomato sauce, 15- ounce can of navy beans, 2 strips of bacon
Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season with salt.
Ladle soup into bowls. Serve with grated Parmesan cheese.

Can I use vegetable broth instead of chicken broth to make it vegetarian? Absolutely! If you prefer, you can substitute the chicken broth with vegetable broth without any issue.
Is the addition of bacon necessary? No, the bacon is an optional ingredient that Grandma Madeline added for her unique twist. If you prefer a bacon-free version, you can omit it without affecting the overall taste of the soup.
Can I add other ingredients or spices to enhance the flavor? Yes, feel free to experiment with additional ingredients or spices to suit your taste. Some common additions include diced onions, carrots, celery, herbs like thyme or rosemary, and spices like paprika or red pepper flakes if you like a bit of heat.
How long can I keep leftover soup? Let the soup cool and it will keep in an airtight container in the refrigerator for 3 days.

Calories: 130kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.