A warm and nutritious comforting bowl of soup with a hearty, tender dumpling effortlessly thrown into the mix? Yes please!
Escarole and bean soup is very nostalgic for me. My mom made a lot of soups growing up because, besides the fact that she’s totally obsessed with soup, it’s a quick, hearty, nutritious, one pot meal the entire family can fill up on for dinner. You can also make it ahead of time and freeze extra for future meals. It’s an ideal weeknight go-to. Served with a salad, sandwich, Taco Tuesday creations, or by itself, this Escarole and Bean Soup with Pizza Dough Dumplings promises to become a family favorite (especially this dumpling trick!).
Soups are also a wonderful course when entertaining dinner guests. A mugful of this with a dumpling dropped in the center is the perfect way to welcome guests to your table for a comforting and inviting meal.
I don’t always mess with tradition, but this version comes with a bit of a twist and I’m totally here for it. Typically cannellini beans are used, and sometimes I do use them if they’re what I have in the pantry, but for this recipe I just love the size and pop of color provided by pinto beans. I’ve also added meaty oyster mushrooms, and for the grand finale, the 1-2-3 drop dumpling hack you never knew you needed. All you have to do is cut a pound of prepared pizza dough into eight pieces, roll them into balls, and then drop them into the soup to cook through. Effortless and delicious!
This soup will warm your heart and soul. That’s why I’ve also included it in Your 2021 TBOS Holiday Recipe Guide. Be sure to tag @threebirdsonestove when you make it so I can see your comforting creation.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: 4-6 Servings
3 tablespoons olive oil
2 tablespoons bacon lardons or cubed pancetta
2 garlic cloves, minced
1 pound escarole, chopped and thoroughly washed
½ pound oyster mushrooms, thoroughly washed
6 cups low sodium chicken broth or chicken stock
1 (15.5-ounce) can pinto beans, drained and rinsed
½ cup shredded Parmesan or Pecorino cheese, plus more for topping
Rind of the cheese (optional for additional flavor if you have it)
Kosher salt to taste
Freshly ground black pepper to taste
1 pound gluten free (or traditional) pizza dough, divided into 8 sections
Heat the olive oil in a large pot over medium heat. Add the bacon and saute for 3 minutes. Add the garlic and some salt and pepper, then saute for about 30 seconds. Add the escarole and mushrooms and continue to saute until the escarole is wilted, 4-5 minutes.
Add the chicken stock, beans, cheese, and rind. Season again with salt and pepper to taste. Roll the dough into rounds and drop them into the pot, making sure they are covered with stock.
Bring to a boil and reduce to a simmer for about 12 minutes until the beans and dumplings are cooked through.
Serve warm. Save it in the fridge for up to a week, or store in the freezer for up to a month.