Vegan Bean and Escarole Soup

5 from 1 vote

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.

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 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.
2 tablespoon Olive Oil, 1 Medium Yellow Onion, small dice, 2 Ribs Celery, small dice, 2 Medium Carrots, peeled and small dice
Add garlic and crushed red pepper flakes to the pot and cook for 1 minute.
3 Cloves Garlic, minced, Pinch Crushed Red Pepper Flakes
Add vegetable stock and stir.
4 Cups Low-Sodium Vegetable Stock
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.
2 15oz 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 SO much, but it will cook down.
1 Pound Escarole, thoroughly washed and roughly chopped
Simmer for 5-7 minutes 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 Pepper to Taste

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.

Nutrition