Name: Vegan Bean and Escarole Soup
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 Tbsp Olive Oil (plus more for serving); 1 Medium Yellow Onion, small dice (about 1 1/2 cups); 2 Ribs Celery, small dice (about 3/4 cups); 2 Medium Carrots, peeled and small dice (about 3/4 cups); 3 Cloves Garlic, minced; Pinch Crushed Red Pepper Flakes; 4 Cups Low Sodium Vegetable Stock (I used Better Than Boullion); 2 15oz Cans White Beans, drained and rinsed (I used navy, but cannellini, or northern beans will work too); 1 Pound Escarole, thoroughly washed and roughly chopped (See note); Salt and Pepper to Taste

This Vegan Escarole and Bean Soup is an Italian classic. Its simple to make, filled with nourishing ingredients and pairs perfectly with a loaf of crusty bread.

I love soup season. Soups are incredibly versatile and easy to make. And who doesn't love a one-pot meal? Today I'm sharing my recipe for one of my all time favorite soups: Vegan Escarole and Bean Soup.

Soup in a dutch oven — This soup is simple to make and uses basic ingredients.

Ingredients for Making Vegan Escarole and Bean Soup

Extra Virgin Olive Oil: Extra Virgin Olive Oil has a lot of flavor and the fat helps carry the other flavors in this soup.

Onion: A yellow onion, diced small.

Celery: A couple ribs of celery.

Carrot: And to round out the mirepoix, a couple carrots also diced small.

Garlic: Adds the most delicious flavor.

Vegetable Stock: I like to use Better Than Boullion, but any vegetable stock is fine.

White Beans: You can use navy beans, cannellini beans or northern beans.

Escarole: Escarole is a bitter green that looks kind of like a head of lettuce. A whole pound of it goes into this Vegan Escarole and Bean Soup.

A white bowl filled with soup — And freeze the leftovers for easy dinners!

Can You Substitute Escarole?

If you can't find escarole, I think the best substitute is kale or chard if you like the taste of chard.

Chard has a more similar texture to escarole but a much earthier flavor.

Kale has a heartier texture but a more neutral flavor.

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

Over head shot of Vegan Bean and escarole soup in two white bowls — Serve with plenty of crust bread.

How to Store the Soup

This Vegan Escarole and Bean Soup makes 8 cups so you will probably have some leftovers. Divide the soup among some containers and store in the refrigerator for up to 4 days.

Or if you made this soup ahead of time as a freezer meal, divide it among containers and freeze for up to a month. This recipe freezes really nicely!
Looking for More Soup Recipes?

Vegan Bean Soup in white bowls — Its an Italian classic, and its perfect for soup season.

Looking for More Soup Recipes?

Vegetable and Barley Stew

Instant Pot Lentil Stew

Roasted Cauliflower Soup

Creamy Vegan Mushroom Stew by: The First Mess

Vegan Bean and Escarole Soup

Megan Calipari

This Vegan Escarole and Bean Soup is an Italian classic. Its simple to make, filled with nourishing ingredients and pairs perfectly with a loaf of crusty bread.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Course Soup

Cuisine Italian

Servings 8 Cups

Equipment

1 4 Quart Dutch Oven or Large Sauce Pan
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 about 1 ½ cups
2 Ribs Celery, small dice about ¾ cups
2 Medium Carrots, peeled and small dice about ¾ cups
3 Cloves Garlic, minced
Pinch Crushed Red Pepper Flakes
4 Cups Low Sodium Vegetable Stock I used Better Than Boullion
2 15oz Cans White Beans, drained and rinsed I used navy, but cannellini, or northern beans will work too
1 Pound Escarole, thoroughly washed and roughly chopped See note
Salt and 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.
Add garlic and crushed red pepper flakes to the pot and cook for 1 minute.
Add vegetable stock and stir.
Add drained and rinsed white beans. Bring soup to a boil, reduce heat to simmer and simmer for about 20 minutes or until the all the vegetables are soft.
Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like SO much, but it will cook down.
Simmer for 5-7 minutes or until the escarole has wilted and cooked through.
Serve with a drizzle of olive oil and a big hunk of crusty bread.

Notes

One Pound of escarole is about ½ of a large head OR 8 cups or 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.

Keyword Vegan Bean and Escarole Soup, Vegan Escarole Soup

Let me know how you liked this recipe!