Castelvetrano Olive Soup

with White beans & escarole 

What you need:

1-2 c Castelvetrano Olives (My olive obsession is real so I enjoy as many olives as possible! De-pit the olives if possible!)

1 head of escarole (leaves torn)

3-4 c dried navy beans (I soak overnight and drain)

Cooking process:

1. Sauté garlic, onion, fennel, carrot in EVOO for about 5 minutes.

2. Add fresh herbs & spices. Let it sit until everything becomes fragrant.

3. Add filtered and broth. Let it sit for about 5 minutes.

4. Add the navy beans and bay leaves. Let the concoction sit for about 1 hour. 

5. Add basil and olives. Let sit for another 8 minutes and add the escarole at the end! 

6. Add fresh lemon juice to each served bowl.

7.  Optional: Serve with your favorite bread! 

1 fennel bulb (chopped)

1 white onion (chopped)

4 white carrots (chopped)

1-2 sprigs basil 

3 garlic fresh cloves (chopped)

7 c filtered water

1 c organic vegetable broth (If not vegan, organic chicken bone broth is an option, too!)

1 lemon (juice)

1 tbsp lemon zest 

3-4 tbsp EVOO

2 bay leaves 

rosemary, red pepper flakes, salt + pepper (add to taste)

This recipe is inspired from Bon Appetit! I changed the broth to make it vegan friendly & added more veggies.

This recipe is inspired from Bon Appetit! I changed the broth to make it vegan friendly & added more veggies.