Name: Escarole Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (small dice); 2 celery ribs (small dice); 2 medium carrots (peeled and diced); 3 large cloves garlic (minced); 1/4 teaspoon crushed red pepper flakes; 4 cups low-sodium vegetable stock; 2 15 oz cans white beans (drained and rinsed); 8 ounces escarole (washed and roughly chopped); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil (for drizzling); 1 teaspoon lemon zest; 1/4 teaspoon crushed red pepper flakes (extra, optional)

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Looking for a cozy, wholesome soup that’s easy to make and full of flavor? This escarole bean soup is a perfect one-pot meal packed with tender greens, creamy white beans, and hearty vegetables. Whether you’re cooking for your family or meal prepping for the week, this simple soup will become one of your go-to favorites.

Why You’ll Love Escarole Bean Soup

Quick and easy to make in one pot
Warm, comforting, and perfect for chilly nights
Packed with fiber, plant-based protein, and vitamins
Uses pantry staples and fresh veggies
Naturally vegetarian and can be made vegan

Ingredients for Escarole Bean Soup

Main Ingredients

Olive oil
Yellow onion
Celery
Carrots
Garlic
Crushed red pepper flakes
Low-sodium vegetable stock
White beans (such as cannellini, navy, or northern beans)
Escarole
Salt
Black pepper

Optional Garnishes

Freshly grated Parmesan
Crusty bread
Extra olive oil
Lemon zest
Red pepper flakes

Equipment

Large soup pot or Dutch oven
Cutting board
Chef’s knife
Can opener
Wooden spoon
Ladle

Utensils

Measuring cups
Measuring spoons
Vegetable peeler
Soup bowls
Serving spoon

Variations

Add small pasta like ditalini or orzo for a heartier meal
Stir in cooked sausage or pancetta for a meaty twist
Use kale or spinach instead of escarole if preferred
Blend part of the soup for a creamier texture
Add a squeeze of lemon juice at the end for brightness

How to Make Escarole Bean Soup

Step 1 : Sauté the Aromatics

First, heat olive oil in a large soup pot over medium heat. Add the diced onion, celery, and carrots. Stir often and cook for about 5 to 7 minutes, or until the vegetables start to soften and the onion becomes translucent.

Sautéing vegetables in a pot for escarole bean soup

Step 2 : Add Garlic and Spice

Next, add the minced garlic and crushed red pepper flakes. Stir everything together and cook for another 1 to 2 minutes, just until the garlic becomes fragrant. Be careful not to let it burn.

Step 3 : Add Beans and Broth

Now, pour in the vegetable stock and add the drained and rinsed white beans. Stir well to combine all the ingredients. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes so the flavors blend nicely.

Adding garlic and red pepper to soup base

Step 4 : Add Escarole and Simmer

Finally, stir in the chopped escarole. Cook for another 5 to 7 minutes, or until the greens are wilted and tender. Taste and add salt and black pepper as needed. Serve hot with a drizzle of olive oil or your favorite garnish.

Tips and Tricks

Wash escarole thoroughly to remove any grit—it can hide between the leaves.
If you like thicker soup, mash some beans before adding to the pot.
To make it more filling, add cooked pasta or grains like farro or barley.
A pinch of smoked paprika adds a wonderful earthy flavor.
Don’t rush the sautéing—it builds a rich base of flavor.

How to Serve Escarole Bean Soup

Serve this escarole bean soup hot with slices of crusty bread or garlic toast. A sprinkle of Parmesan or a dash of red pepper flakes makes it extra tasty. It also pairs well with a light salad or roasted veggies.

Make Ahead and Storage

This soup stores beautifully. Let it cool, then keep it in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove or in the microwave. You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.

FAQs

Can I use dried beans instead of canned?
Yes, just soak and cook them beforehand. You’ll need about 3 cups of cooked beans.

What if I can’t find escarole?
You can swap in kale, spinach, or Swiss chard. Just adjust the cooking time as softer greens wilt faster.

Is this soup vegan?
It is, as long as you skip cheese toppings and ensure your broth is plant-based.

Can I add meat?
Absolutely. Cooked sausage, bacon, or pancetta works great—add it in with the veggies at the start.

Conclusion

This escarole bean soup is the kind of recipe that’s easy to love—simple, satisfying, and made with real ingredients. Whether you’re new to cooking or a soup lover looking for something fresh, this recipe is a great addition to your weekly meal plan. Give it a try and enjoy a bowl of homemade comfort.

If you’re craving more comforting meals like this escarole bean soup, you’ll love our hearty and flavorful Chicken and Potato Soup—a filling bowl perfect for weeknights. For something more indulgent and elegant, try our Lobster Linguine Recipe, packed with rich seafood flavor and perfect for special occasions. And if you’re planning meals ahead, the Smoked Turkey Breast is a great protein-packed option that’s both versatile and easy to prepare.

Escarole bean soup is a traditional dish often enjoyed in Italian and Mediterranean cooking, celebrated for its balance of flavor and nutrition. The main green in this soup, escarole, is a type of endive known for its slightly bitter taste and high vitamin content. White beans, such as cannellini beans, provide a hearty, creamy texture and are an excellent source of plant-based protein. To bring all the flavors together, many home cooks rely on vegetable stock, a savory liquid that forms the flavorful base of countless soups and stews.