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    Home » Recipes » Dinner

    Vegan Escarole and Bean Soup

    Published: Oct 26, 2020 · Modified: Oct 23, 2022 by Megan Calipari · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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?

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    Instant Pot Lentil Stew

    Roasted Cauliflower Soup

    Creamy Vegan Mushroom Stew by: The First Mess

    📖 Recipe

    A white bowl with Vegan Bean and escarole soup on a marble board

    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes 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.
    Tried this recipe?Let us know how it was!

    Let me know how you liked this recipe!

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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

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