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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.
Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine Italian
Servings 8 Cups


  • 1 4 Quart Dutch Oven or Large Sauce Pan
  • 1 Cutting Board
  • 1 Knife
  • 1 Wooden Spoon
  • Measuring Cups and Spoons


  • 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


  • 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.


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