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!
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!
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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
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
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.
Step 2. Then, add minced garlic, red pepper flake and black pepper. Cook until the garlic is fragrant, about 1 minute.
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.
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
Transfer the soup into an airtight container and store in the refrigerator for up to 4 days. Or freeze for up to a month.
Remove the leaves from the escarole to thoroughly wash it. Then, stack the leaves and slice crosswise into 1 inch strips.
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.
Looking for More Italian Recipes?
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📖 Recipe
Escarole and White Bean Soup
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
Bachibawlz
This was Awesome!!! Quick, easy and delicious 😃
Thank you so much
Megan Calipari
So happy you enjoyed it!
Lynne Nussbaum
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!
Perla
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!
Rose Haik
Such an easy, delicious and healthy soup! Have made it several times and will continue to do so!! ❤️
Megan Calipari
This is one of my faves in the winter! So quick and easy. I'm happy you're enjoying it!
Mary D’Anghera
Thanks for the great recipe. We can’t always find escarole so next time may use kale (even frozen kale). Family loved it.