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    Home » Recipes » Delicious Vegan Dinner Recipes

    Escarole and White Bean Soup Recipe

    Published: Jan 26, 2024 by Megan Calipari · This post may contain affiliate links · 9 Comments

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    This Escarole and White Bean Soup recipe is a cozy Italian classic that is filled with nourishing ingredients and plant-based protein from cannellini beans! Its simple to make and only requires 9 ingredients!

    Escarole and White Bean Soup in a large dutch oven.

    Soups and stews are the perfect one-pot meal. They're so easy and delicious! And I've been making a lot of them lately. From Black Bean Butternut Squash Soup to Vegan Barley Vegetable Soup they are all simple and make dinner a breeze!

    And, today I'm adding to my list of soup recipe and sharing my Escarole and White Bean Soup. It has been one if my favorite Italian recipes for as long as I can remember!

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Can You Substitute Escarole?
    • Step-by-Step Instructions
    • What to Serve the Soup With
    • Recipe FAQs
    • Expert Recipes Tips
    • Looking for More Italian Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You Will Love This Recipe

    This soup has long been one of my favorites and I know you will love it to. Here is why:

    • This recipe only requires 9 simple ingredients.
    • It makes a big batch, so its great for meal prepping.
    • The soup freezes well.
    • This recipe is full of vegetables and plant-based protein from white beans.
    • And its easy to make!

    Ingredient Notes

    Ingredients needed to make this soup on a marble surface.

    Extra Virgin Olive Oil: I like to use a good extra virgin olive oil in the soup. And I drizzle some onto the finished soup, too.

    Vegetables: The classic mirepoix vegetables go into this soup recipe: onion, celery and carrot.

    Vegetable Stock: I like to use Better Than Boullion. I think it has the best flavor.

    White Beans: I used cannellini beans in this escarole soup but you can also use navy beans, or northern beans.

    Escarole: Escarole is a bitter green that looks like a head of lettuce. Be sure to wash it thoroughly as it usually has dirt between the leaves!

    Can You Substitute Escarole?

    If you can't find escarole, I think the best substitute for this soup recipe is kale.

    Kale has a heartier texture, so chop it more finely than you would chop escarole.

    I don't recommend spinach for this Vegan Escarole and Bean Soup.

    Step-by-Step Instructions

    Diced onion, carrot and celert in a dutch oven with a wooden spoon.

    Step 1. Heat olive oil in a large pot. Add onion, celery and carrot and cook over medium heat until the onions are translucent, about 5-7 minutes.

    Chopped garlic, red pepper flake and black pepper added into the pot.

    Step 2. Then, add minced garlic, red pepper flake and black pepper. Cook until the garlic is fragrant, about 1 minute.

    Vegetable stock and white beans added into the dutch oven.

    Step 3. Next, add the vegetable stock and white beans. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until the vegetables are soft.

    Chopped escarole added into the pot.

    Step 4. Finally, add the chopped escarole. It will look like a lot, but it wilts down! Cook for another 5 minutes or until the escarole has wilted. Serve!

    What to Serve the Soup With

    This Escarole and Cannellini Bean Soup is a complete meal in one-pot, but I like to serve it with Vegan Garlic Bread or Vegan Parker House Dinner Rolls.

    Recipe FAQs

    How should I store this Escarole and White Bean Soup recipe?

    Transfer the soup into an airtight container and store in the refrigerator for up to 4 days. Or freeze for up to a month.

    How do you cut escarole for soup?

    Remove the leaves from the escarole to thoroughly wash it. Then, stack the leaves and slice crosswise into 1 inch strips.

    What is the best substitute for escarole?

    My favorite substitute is kale. It is not exactly the same, but it will hold up in this soup better than spinach!

    Expert Recipes Tips

    Be sure to wash the escarole thoroughly! There is often a lot of dirt between the leaves near the base.

    I like to remove the leaves and put them into a salad spinner to wash them.

    Escarole and cannellini bean soup in a white bowl with a gold spoon.

    Looking for More Italian Recipes?

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      Vegan Garlic Knots
    • Vegan Sausage Pasta with Broccolini on a beige plate.
      Easy Vegan Sausage Pasta with Broccolini
    • Italian cannellini bean salad in a bowl with a gold spoon in it.
      Tuscan Cannellini Bean Salad
    • Vegan Creamy Tahini Pasta in a white bowl on a white cloth with lemons in the background.
      Tahini Pasta with Kale

    If you tried this Escarole and White Bean Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    White Bean and Escarole Soup in a white bowl with a gold spoon.

    Escarole and White Bean Soup

    Megan Calipari
    This Escarole and White Bean Soup recipe is a cozy Italian classic that is filled with nourishing ingredients and plant-based protein from cannellini beans!
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine Italian
    Servings 8 Cups
    Calories 157 kcal

    Equipment

    • 1 4 Quart Dutch Oven or Large Soup Pot
    • 1 Cutting Board
    • 1 Knife
    • 1 Wooden Spoon
    • Measuring Cups and Spoons

    Ingredients
      

    • 2 tablespoon Olive Oil plus more for serving
    • 1 Medium Yellow Onion, small dice
    • 2 Ribs Celery, small dice
    • 2 Medium Carrots, peeled and small dice
    • 3 Large Cloves of Garlic, minced
    • ¼ teaspoon Crushed Red Pepper Flakes
    • 4 Cups Low-Sodium Vegetable Stock I used Better Than Boullion
    • 2 15 oz Cans White Beans, drained and rinsed I used cannellini, but navy or northern beans will work too
    • 8 Ounces Escarole, thoroughly washed and roughly chopped See note
    • Salt and Black Pepper to Taste

    Instructions
     

    • In a large dutch oven or pot, heat olive oil over medium heat. Add onion, carrot and celery. Cook stirring occasionally until the onions are translucent. About 5-7 minutes.
      2 tablespoon Olive Oil, 1 Medium Yellow Onion, small dice, 2 Ribs Celery, small dice, 2 Medium Carrots, peeled and small dice
    • Add garlic, crushed red pepper flakes and some black pepper to the pot and cook for 1 minute.
      3 Large Cloves of Garlic, minced, ¼ teaspoon Crushed Red Pepper Flakes
    • Add vegetable stock and drained and rinsed white beans and stir. Bring soup to a boil, then reduce heat to low and simmer for 15-20 minutes or until the all the vegetables are soft.
      4 Cups Low-Sodium Vegetable Stock, 2 15 oz Cans White Beans, drained and rinsed
    • Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like a lot, but it will wilt a lot.
      8 Ounces Escarole, thoroughly washed and roughly chopped
    • Simmer for 3-5 minutes more, or until the escarole has wilted and cooked through.
    • Taste for seasoning and add salt and pepper if necessary. Serve with a drizzle of olive oil and a big hunk of crusty bread.
      Salt and Black Pepper to Taste

    Notes

    Be sure to wash the escarole thoroughly. There is often a lot of dirt between the leaves.
    8 ounces of escarole is about 8 cups of chopped escarole, lightly packed.
    If you are going to use kale in place of escarole, chop it smaller as it is more hearty than escarole.
    To store: Scoop the soup into containers and store in the refrigerator for up to 4 days.
    Or freeze for up to a month.

    Nutrition

    Serving: 1CupCalories: 157kcalCarbohydrates: 22gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 182mgPotassium: 273mgFiber: 3gSugar: 2gVitamin A: 3822IUVitamin C: 6mgCalcium: 42mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Bachibawlz

      July 28, 2023 at 8:58 pm

      This was Awesome!!! Quick, easy and delicious 😃
      Thank you so much

      Reply
      • Megan Calipari

        July 29, 2023 at 10:09 am

        So happy you enjoyed it!

        Reply
    2. Lynne Nussbaum

      July 06, 2024 at 12:39 am

      I loved this simple recipe, I added a little more veggies and broth, and next time will add 1/4 of red pepper flakes. I was hesitant to make it too spicy. Definitely think this recipe is a winner. Ty Earthly Provisions!

      Reply
    3. Perla

      January 18, 2025 at 9:09 pm

      4 stars
      I made this with some modifications. Since we are not vegetarians, I used organic chicken broth as the base. I used the full 1/4 tsp red pepper flakes, and double the garlic(we love garlicky soup)
      Sqeueezed fresh lemon juice in the individual servings. Was amazing!

      Reply
      • Aneeta

        April 25, 2025 at 10:59 pm

        How about oregano and/or thyme? Any herbs that can be added?

        Reply
        • Megan Calipari

          April 26, 2025 at 2:00 pm

          Either oregano or thyme would be delicious! I'd start with a teaspoon of dried. A bay leaf would also be great!

          Reply
    4. Rose Haik

      February 09, 2025 at 3:19 pm

      5 stars
      Such an easy, delicious and healthy soup! Have made it several times and will continue to do so!! ❤️

      Reply
      • Megan Calipari

        February 09, 2025 at 3:39 pm

        This is one of my faves in the winter! So quick and easy. I'm happy you're enjoying it!

        Reply
    5. Mary D’Anghera

      March 21, 2025 at 4:36 pm

      5 stars
      Thanks for the great recipe. We can’t always find escarole so next time may use kale (even frozen kale). Family loved it.

      Reply
    4.80 from 5 votes (2 ratings without comment)

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