If you’ve been searching for a soul-soothing, nutritious, and downright delicious bowl of comfort, then you’ve got to try this Escarole and White Bean Soup Recipe. It’s a vibrant blend of tender escarole leaves and creamy white beans, all brought together by the gentle warmth of garlic and a touch of red pepper flakes. This soup isn’t just about flavors; it’s about that satisfying, hearty texture and a subtle freshness that can brighten up any meal or day. Whether you want a quick weeknight meal or something to impress your loved ones, this Escarole and White Bean Soup Recipe is your new go-to that combines simplicity with such incredible depth.
Ingredients You’ll Need
Every ingredient in this soup plays a starring role, offering a unique texture, flavor, or color that elevates the dish. This list is straightforward and easy to find, making the cooking process smooth and enjoyable.
- Escarole (1 large bunch): Washed and chopped, it brings a slightly bitter green flavor and vibrant color to the soup.
- Olive oil (2 tablespoons): Adds richness and helps lightly sauté the garlic for a beautifully aromatic base.
- Garlic (4 cloves, minced): Provides a fragrant punch that infuses the entire pot with warmth and depth.
- Red pepper flakes (1/2 teaspoon, optional): A little heat that can be adjusted based on your preference to keep things exciting.
- White beans (1 can, 15 oz): Cannellini, great northern, or navy beans offer creamy texture and hearty protein.
- Vegetable or chicken broth (4 cups): The flavorful liquid base that brings all the ingredients together harmoniously.
- Grated Parmesan cheese (1/4 cup, optional): Adds a lovely salty, nutty finish when sprinkled on top.
- Salt and pepper: Essential seasonings to enhance every layer of flavor in this dish.
- Lemon wedges (optional): For a zesty burst that brightens each spoonful when served.
How to Make Escarole and White Bean Soup Recipe
Step 1: Sauté the Garlic
Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in the minced garlic and red pepper flakes, if you’re using them, and sauté just until fragrant—about 1 to 2 minutes. This step creates the flavorful base that sets the tone for the entire soup, so keep an eye on the garlic so it doesn’t brown and become bitter.
Step 2: Wilt the Escarole
Add the chopped escarole to the pot, stirring well so each leaf becomes coated with the garlicky oil. Let it cook for about 3 to 5 minutes until it softens and starts to wilt, adding wonderful texture and that lovely green vibrancy to the soup.
Step 3: Add the Beans and Broth
Pour in the drained and rinsed white beans followed by the broth. Stir everything together to combine the flavors, then bring the pot to a gentle simmer. This is where the magic starts as the ingredients mingle and deepen in taste.
Step 4: Simmer and Season
Turn the heat down to low and let your soup simmer for 10 to 15 minutes. During this time, the escarole will become tender and the beans absorb the broth’s savory goodness. Give it an occasional stir and finish by seasoning with salt and pepper according to your taste preferences.
Step 5: Ready to Serve
Once the escarole is tender and the beans are fully heated through, remove the pot from the heat. Ladle the soup into bowls, sprinkle generously with grated Parmesan cheese if you love a cheesy accent, and offer lemon wedges on the side for an optional bright zing.
How to Serve Escarole and White Bean Soup Recipe
Garnishes
Sprinkling freshly grated Parmesan cheese on warm soup creates a creamy, salty layer that melts gently into the broth. A squeeze of lemon juice adds a crisp freshness that elevates the entire bowl.
Side Dishes
This soup pairs beautifully with crusty bread for dipping and soaking up every last drop, or a simple green salad for a light contrast. You can also serve it alongside roasted vegetables or a grilled cheese sandwich to turn it into a satisfying meal.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic bread bowls or mini cast iron pots, making each portion feel special and inviting. Garnish with a sprig of fresh herbs like parsley or thyme to add a pop of color and an extra layer of aroma.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover Escarole and White Bean Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making every bite even better the next day.
Freezing
This soup freezes wonderfully. Place cooled soup in freezer-safe containers or bags, leaving some room for expansion, and store for up to 3 months. Just remember that fresh greens might lose a bit of texture after freezing.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. If the soup seems a little thick, add a splash of broth or water to loosen it up. Avoid microwaving at high power to preserve the freshness and texture.
FAQs
Can I use other greens instead of escarole?
Absolutely! Kale, Swiss chard, or spinach can work well, but escarole offers a unique slightly bitter taste and texture that’s hard to replicate perfectly.
Is this soup vegetarian or vegan?
You can keep it vegetarian by using vegetable broth and skipping the Parmesan cheese or using a vegan cheese alternative.
How spicy is this soup?
The red pepper flakes add a gentle heat, but you can easily leave them out or adjust the amount based on your tolerance for spice.
Can I make this soup in advance for a crowd?
Yes, it’s a great make-ahead dish that holds up well. Just reheat slowly and add any fresh garnishes or lemon wedges right before serving.
What white beans work best in this recipe?
Cannellini, great northern, or navy beans all work beautifully, offering that creamy texture and mild flavor that complements the escarole perfectly.
Final Thoughts
There’s something truly heartwarming about this Escarole and White Bean Soup Recipe that keeps you coming back for more. It’s simple, cozy, and packed with flavor and nutrients — the kind of homemade meal that feels like a warm hug in a bowl. I can’t wait for you to try it and make it your own favorite too!
Print
Escarole and White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This Escarole and Beans recipe is a hearty and comforting dish combining tender escarole greens with creamy white beans simmered in a savory broth. Flavored with garlic, olive oil, and a touch of red pepper flakes, this easy-to-make meal is perfect for a nutritious lunch or dinner and can be enjoyed with a sprinkle of Parmesan cheese and a squeeze of fresh lemon.
Ingredients
Greens and Beans
- 1 large bunch of escarole, washed and chopped
- 1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed
Seasonings and Flavorings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and pepper to taste
Broth and Garnish
- 4 cups low-sodium vegetable or chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat to warm it up and prepare for sautéing.
- Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes (if using) to the oil, and cook for 1-2 minutes until fragrant but not browned to build a flavorful base.
- Cook the Escarole: Add the chopped escarole to the pot, stirring to coat the greens with the garlic and oil mixture. Cook for 3-5 minutes until the escarole starts to wilt, softening the greens and releasing their flavor.
- Add Beans and Broth: Stir in the drained and rinsed white beans followed by the vegetable or chicken broth. Bring the mixture to a gentle simmer to combine all ingredients.
- Simmer to Blend Flavors: Reduce heat to low and let the soup simmer for 10-15 minutes. This allows the escarole to become tender and the flavors to meld together, stirring occasionally.
- Season the Soup: Taste the escarole and beans, then season with salt and pepper according to your preference.
- Serve: Remove from heat. Ladle the mixture into bowls and sprinkle with grated Parmesan cheese if desired. Serve with a wedge of lemon on the side for a bright, fresh finish.
Notes
- Use low-sodium broth to control the salt content in the dish.
- Red pepper flakes are optional and can be adjusted or omitted based on heat preference.
- Parmesan cheese adds a rich, savory flavor but can be left out for a dairy-free version.
- Washing escarole thoroughly is important to remove grit between the leaves.
- This dish pairs nicely with crusty bread or a light salad for a complete meal.
