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A white bowl with Vegan Bean and escarole soup on a marble board
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5 from 1 vote

Vegan Bean and Escarole Soup

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 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 Cups
Calories: 157kcal
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

Serving: 1Cup | Calories: 157kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3822IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg