My grandmother kept a pot of escarole and bean soup simmering on the stove every week of winter, and I never once got tired of it.
This escarole and bean soup recipe is the kind of dish you make once and then keep making, because it takes about thirty minutes and tastes like it simmered all afternoon.
Cannellini beans turn soft and creamy in a garlicky, parmesan-scented broth, and slightly bitter escarole wilts down into something tender and almost sweet.
It’s the kind of soup that converts people who insist they don’t like leafy greens into people who ask for the recipe.
I learned it from an older Italian gentleman at my local market, who told me escarole and beans was what his mother made every single Sunday.
One pot, a handful of pantry staples, and dinner is ready before you’ve even finished setting the table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This soup pairs beautifully with a crusty loaf and, if you’re in a souping mood already, my Tuscan White Bean Soup Recipe makes a great next recipe to try.
Why You’ll Love This Escarole And Bean Soup Recipe
This soup comes together fast, but it tastes like it took hours of babysitting on the stove.
It’s built from ingredients most of us already keep around, which makes it an easy weeknight fallback.
The bitter greens and creamy beans balance each other out so well that even picky eaters tend to go back for seconds.
Best of all, it’s naturally gluten free, easy to make dairy free, and reheats beautifully for lunches all week.
- Ready in under an hour from start to finish
- Made with simple, affordable pantry ingredients
- Naturally gluten free and easily made dairy free
- Freezer friendly for meal prep
- Packed with fiber, plant protein, and greens
- A one pot meal with minimal cleanup
You might also enjoy: White Bean and Kale Soup
Ingredients
Every ingredient here is doing real work, so try not to skip anything if you can help it.
If you can’t find escarole, curly endive or a mix of chard and spinach will get you close.
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes, optional
- 6 cups low sodium chicken broth, or vegetable broth
- 1 Parmigiano Reggiano cheese rind, optional but recommended
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 large head escarole, washed and roughly chopped
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice, optional
- Grated Parmesan cheese, for serving
- Crusty bread, for serving
I learned this same slow-build flavor base technique while working out my Pasta Fagioli Recipe, and it works just as well here.
Kitchen Equipment Needed
You really only need one good pot for this whole recipe, which is part of what makes it so easy on a weeknight.
A few other basics will make the prep go smoothly.
- A large Dutch oven or heavy bottomed soup pot
- A sharp chef’s knife
- A sturdy cutting board
- A wooden spoon
- A colander for draining and rinsing the beans
- A salad spinner, for washing and drying the escarole
- A ladle, for serving
Read Also: Tuscan Ribollita Soup Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this soup, based on what has actually made a difference in my own kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is the pot I reach for every time I make this soup, because it holds heat evenly and keeps the vegetables from scorching while they soften.
The enameled interior also makes cleanup simple, even after the parmesan rind melts into the broth.
It’s an investment piece, but it will outlast several cheaper pots.
2. Parmigiano Reggiano Cheese Rind
Simmering an actual Parmigiano Reggiano rind in the broth is what gives this soup its deep, savory backbone.
It’s a trick worth stealing from Italian grandmothers everywhere, and it costs almost nothing since most cheese shops sell rinds cheaply.
I always keep a bag of them in my freezer for exactly this reason.
3. Imported Italian Pancetta
Adding a few ounces of diced pancetta at the start turns this soup from a simple side into a heartier main course.
The rendered fat carries so much flavor into the vegetables before anything else even goes into the pot.
Leave it out for a vegetarian version, but I do recommend trying it at least once.
4. OXO Good Grips Salad Spinner
Escarole holds onto grit between its leaves, and a good salad spinner makes washing and drying it painless.
It also speeds up prep considerably compared to laying leaves out on towels.
This one has held up in my kitchen for years of regular use.
Another favorite: Senate Bean Soup Recipe
Step-by-Step Instructions: How to Make Escarole And Bean Soup
1. Prep the vegetables and greens
- Dice the onion, celery, and carrot into small, even pieces so they cook at the same rate.
- Thinly slice the garlic cloves.
- Cut the head of escarole in half lengthwise, then remove the tough core from each half.
- Roughly chop the escarole leaves into bite sized pieces.
- Wash the chopped escarole thoroughly in a bowl of cold water, since it tends to hide grit close to the base of the leaves, and spin or pat it dry.
2. Build the flavor base
- Heat the 3 tablespoons of olive oil in a large Dutch oven over medium heat.
- Add the diced onion, celery, and carrot, and cook for about 7 to 8 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the sliced garlic and red pepper flakes, if using, and cook for 1 more minute until fragrant.
- Watch the garlic closely here, since it can go from golden to burnt in a matter of seconds.
3. Simmer the broth
- Pour in the 6 cups of chicken broth and add the parmesan rind, if using.
- Bring the broth up to a gentle simmer, then reduce the heat to medium low.
- Let the broth simmer uncovered for about 15 minutes so the vegetables finish cooking and the parmesan rind releases its flavor into the liquid.
4. Add the beans
- Stir the drained and rinsed cannellini beans into the simmering broth.
- Let the beans warm through for about 5 minutes, stirring occasionally so they don’t stick to the bottom of the pot.
- If you’d like a thicker, creamier broth, use the back of a wooden spoon to gently mash a few beans against the side of the pot.
5. Wilt the escarole
- Add the washed and chopped escarole to the pot in batches, stirring each batch down as it wilts to make room for the next.
- Simmer for another 5 to 7 minutes, until the escarole is tender but still holds a bit of texture.
- Remove and discard the parmesan rind if you used one.
6. Season and serve
- Taste the soup and season with salt and black pepper as needed, since the parmesan rind and broth both add saltiness on their own.
- Stir in the fresh lemon juice, if using, right before serving to brighten the flavors.
- Ladle the soup into bowls, top with a drizzle of good olive oil and a sprinkle of grated Parmesan cheese, and serve with crusty bread.
This same low and slow simmering approach carried over from when I built out my Italian Wedding Soup Recipe, and it’s a technique worth keeping in your back pocket for other brothy soups too.
Tips for The Best Escarole And Bean Soup
A few small adjustments make a noticeable difference in how this soup turns out.
None of them add much extra time, so it’s worth keeping them in mind while you cook.
- Wash the escarole thoroughly, since sand and grit like to hide near the base of the leaves
- Don’t skip the parmesan rind if you can get your hands on one, since it adds real depth to the broth
- Mash a few beans against the pot for a slightly thicker, creamier texture
- Add the escarole in batches so it wilts down evenly instead of clumping at the top
- Taste before adding salt, since broth and parmesan already bring plenty on their own
- A squeeze of lemon juice right at the end wakes up the whole pot
My Navy Bean Soup Recipe uses a similar approach to building a creamy broth from canned beans, if you want to see the technique applied a different way.
Serving Suggestions
This soup is hearty enough to serve as a full meal, but it also works well as a starter for a bigger Italian style dinner.
A simple side is usually all it needs.
- A thick slice of crusty bread or garlic toast for dipping
- A light green salad dressed simply with olive oil and lemon
- Grated Parmesan and a drizzle of good olive oil at the table
- A glass of dry white wine alongside it
- Leftover roasted chicken shredded on top for a heartier bowl
For a lighter option, try: Ham and Bean Soup
Variations of Escarole And Bean Soup
This recipe is easy to adjust depending on what you have on hand or what kind of meal you’re going for.
None of these changes require any special technique, just a few ingredient swaps.
- Add diced pancetta or bacon at the start for a smokier, heartier soup
- Stir in small pasta like ditalini or orzo during the last 10 minutes for a more filling bowl
- Swap escarole for curly endive, kale, or Swiss chard if that’s what’s available
- Use dried cannellini beans that have been soaked and cooked ahead of time instead of canned
- Make it vegetarian by using vegetable broth and skipping the pancetta
- Add a Parmesan rind plus a splash of white wine for extra depth
Another favorite: Crockpot Ham and Bean Soup
Storage and Reheating
This soup actually tastes even better the next day, once the flavors have had time to settle.
It also freezes well, which makes it a solid option for meal prep.
- Refrigerate in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water when reheating, since the beans will continue to absorb liquid as the soup sits
This pairs beautifully with my Autumn Minestrone Soup Recipe if you want to keep a rotation of hearty vegetable soups in your freezer.
Nutritional Facts
These values are approximate and based on one of six servings, made with canned beans and low sodium chicken broth.
- Calories: 190 per serving
- Protein: 10g
- Carbohydrates: 24g
- Fiber: 7g
- Fat: 7g
- Sodium: 620mg
You might also enjoy: Parmesan Italian Sausage Soup
Health Benefits of Key Ingredients
This soup isn’t just comforting, it’s also genuinely good for you.
A few of the main ingredients do a lot of nutritional heavy lifting.
- Escarole is rich in vitamins A and K, along with folate and fiber
- Cannellini beans provide plant based protein and help keep you full longer
- Garlic has natural antibacterial properties and supports heart health
- Olive oil offers heart healthy monounsaturated fats
- Celery and carrots add extra fiber, potassium, and antioxidants
- Chicken broth provides collagen and minerals that support gut and joint health
My Lentil Spinach Soup Recipe leans on a similar combination of greens and legumes if you’re looking for another nutrient dense bowl.
FAQs About Escarole And Bean Soup
1. Can I use a different green instead of escarole?
Yes, curly endive, kale, chard, or spinach can all stand in for escarole in this recipe.
Keep in mind that spinach wilts much faster, so add it during the last few minutes of cooking instead of simmering it as long as escarole.
2. Do I have to use canned beans?
Canned cannellini beans are the fastest option and work perfectly well here.
If you prefer dried beans, soak and cook them ahead of time, then add about 3 cups of cooked beans in place of the two cans.
3. Why does the recipe call for a parmesan rind?
A parmesan rind simmered in the broth adds a savory, umami rich depth that’s hard to get any other way.
It’s optional, but if you save rinds from wedges of Parmesan, this soup is the perfect place to use them.
4. Can I make this soup ahead of time?
Absolutely, this soup keeps well in the refrigerator and actually tastes better after a day or two.
Just know the escarole will soften further as it sits, which most people find only makes the soup more comforting.
5. Is this recipe naturally gluten free?
Yes, as written this soup is naturally gluten free, since it doesn’t rely on flour or pasta for thickness.
Just double check that your broth and any pancetta you use are labeled gluten free, since some brands add fillers.
If you like the smoky, savory notes pancetta brings here, you’ll probably also love my Italian Sausage Soup Recipe.
Escarole and Bean Soup
Ingredients
- 3 tablespoons extra virgin olive oil plus more for drizzling (45ml)
- 1 medium yellow onion diced (about 1 cup or 150g)
- 2 stalks celery diced
- 1 large carrot diced (about 1 cup or 130g)
- 4 cloves garlic thinly sliced
- 1/4 teaspoon red pepper flakes optional
- 6 cups low sodium chicken broth or vegetable broth (1.4L)
- 1 Parmigiano Reggiano cheese rind optional but recommended
- 2 15 ounce cans cannellini beans drained and rinsed (about 3 cups cooked beans)
- 1 large head escarole washed and roughly chopped
- salt and black pepper to taste
- 1 tablespoon fresh lemon juice optional (15ml)
- grated Parmesan cheese for serving
- crusty bread for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Chef’s knife
- Cutting board
- Wooden spoon
- Colander for draining and rinsing beans
- Salad spinner for washing and drying escarole
- Ladle for serving
Method
- Dice the onion, celery, and carrot into small, even pieces. Thinly slice the garlic. Cut the escarole in half lengthwise, remove the core, and roughly chop. Wash thoroughly in cold water and spin or pat dry.
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrot, and cook for 7-8 minutes until softened. Stir in the garlic and red pepper flakes if using, and cook for 1 minute until fragrant.
- Pour in the broth and add the parmesan rind if using. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15 minutes to let the vegetables finish cooking and the rind release its flavor.
- Stir in the drained and rinsed cannellini beans and warm through for 5 minutes. For a thicker broth, gently mash a few beans against the side of the pot with a wooden spoon.
- Add the chopped escarole in batches, stirring each batch down as it wilts. Simmer for another 5-7 minutes until the escarole is tender but still holds some texture. Remove and discard the parmesan rind.
- Season with salt and pepper to taste. Stir in lemon juice if using. Ladle into bowls, top with olive oil and grated Parmesan, and serve with crusty bread.
Nutrition
Notes
- Wash the escarole thoroughly, since sand and grit like to hide near the base of the leaves.
- Don’t skip the parmesan rind if you can get your hands on one; it adds real depth to the broth.
- Mash a few beans against the pot for a slightly thicker, creamier texture.
- Add the escarole in batches so it wilts down evenly instead of clumping at the top.
- Taste before adding salt, since broth and parmesan already bring plenty on their own.
- A squeeze of lemon juice right at the end wakes up the whole pot.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months. Thaw overnight before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water since the beans will continue to absorb liquid.
- Substitute escarole with curly endive, kale, or Swiss chard if needed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This escarole and bean soup recipe is proof that a handful of humble ingredients can turn into something genuinely comforting.
It’s the kind of soup I keep coming back to on busy weeknights, and I hope it earns a regular spot in your rotation too.
Give it a try this week, and let me know in the comments how your bowl turned out.
If you make it, I’d love to see it, so feel free to share a photo here.
Recommended:
- White Bean Soup Recipe
- Bean Soup Recipe
- Black Bean Soup Recipe
- Lentil Soup Recipe
- Chicken and White Bean Stew
