Escarole and White Bean Soup

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

5 from 2 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 157kcal

Author: Megan Calipari

Cost: $4

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