Escarole and Bean Soup

Imagine the comforting aroma of garlic mingling with the earthy scent of escarole as it wilts into a bubbling pot of hearty goodness.

This delightful Escarole and Bean Soup is a simple yet satisfying dish that feels like a warm hug on a chilly day.

As the flavors meld together, the transformation from basic pantry staples to a cozy Italian favorite is a joy to witness.

Let’s bring this nourishing dish to life!

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 head escarole, chopped
• 4 cups chicken broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese

Cook & Prep Time

To efficiently manage your time while preparing and cooking Escarole and Bean Soup, you can follow this timeline:

Preparation and Cooking Timeline:

1. Preparation (15 minutes)
   • 0:00 – 1:00: Quickly read through the recipe to familiarize yourself with the steps.
   • 1:00 – 5:00: Gather all the ingredients and equipment you’ll need.
   • 5:00 – 10:00: Chop the onion and escarole, and mince the garlic.
   • 10:00 – 15:00: Measure out the olive oil, chicken broth, and seasonings.
2. Cooking (30 minutes)
   • 15:00 – 17:00: Heat olive oil in a large pot over medium heat.
   • 17:00 – 20:00: Add chopped onion and cook until translucent.
   • 20:00 – 21:00: Stir in minced garlic and cook for 1 minute.
   • 21:00 – 25:00: Add chopped escarole to the pot and cook until wilted.
   • 25:00 – 27:00: Pour in chicken broth and bring to a simmer.
   • 27:00 – 30:00: Stir in cannellini beans, salt, black pepper, and red pepper flakes.
3. Simmering (20 minutes)
   • 30:00 – 50:00: Let the soup simmer, stirring occasionally.
4. Final Steps (5 minutes)
   • 50:00 – 51:00: Adjust seasoning to taste and remove from heat.
   • 51:00 – 55:00: Let the soup rest for 5 minutes before serving.
5. Serving
   • 55:00 – 60:00: Serve hot, topped with grated Parmesan cheese, and enjoy your meal.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and cook until translucent.

Stir in minced garlic and cook for 1 minute.

Add chopped escarole to the pot and cook until wilted.

Pour in chicken broth and bring to a simmer.

Stir in cannellini beans, salt, black pepper, and red pepper flakes.

Let the soup simmer for 20 minutes.

Adjust seasoning to taste and remove from heat.

Let the soup rest for 5 minutes before serving.

Serve hot, topped with grated Parmesan cheese.

Serving Tips

• Crusty Bread: Pair the soup with a slice of warm crusty bread to soak up the flavorful broth.
• Parmesan Garlic Toast: Enhance your meal with toasted bread topped with garlic and melted Parmesan cheese.
• Side Salad: Serve with a fresh green salad for a light and invigorating contrast to the hearty soup.
• Grilled Vegetables: Complement the soup with a side of grilled seasonal vegetables for added texture and flavor.
• Pasta: Add a small serving of cooked pasta to the soup for a heartier meal option.

Storage

Store leftover escarole and bean soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove to preserve flavors and texture.

Freezing

To freeze escarole and bean soup, cool completely.

Transfer to airtight containers or freezer bags, leaving space for expansion.

Label with date.

Freeze for up to 3 months for best quality.

Reheating

To reheat escarole and bean soup, gently warm it on the stove over medium heat.

Stir occasionally. Avoid boiling to maintain texture.

Alternatively, use a microwave-safe bowl for quick reheating.

Final Thoughts

Escarole and Bean Soup is a comforting and nutritious dish. It’s perfect for a cozy meal on a chilly day.

The combination of escarole, beans, and aromatic spices creates a flavorful and satisfying soup.

Whether you’re serving it as a main course or alongside a fresh salad, this Italian classic is sure to delight your taste buds.

Enjoy the simplicity and warmth it brings to your table.

Frequently Asked Questions

Can I Substitute Escarole With Another Leafy Green?

Yes, you can substitute escarole with another leafy green. Use 1 head spinach or Swiss chard, chopped. Sauté until wilted. Adjust cooking time if needed. Make sure the flavor complements the overall dish, as some greens may be stronger.

Is This Soup Suitable for Vegetarians?

You can’t call this soup vegetarian due to chicken broth. Substitute with vegetable broth for a vegetarian version. Guarantee precise cooking: sauté onions until translucent, garlic for 1 minute, and simmer for 20 minutes.

How Can I Make This Soup Gluten-Free?

To make the soup gluten-free, guarantee your chicken broth is labeled gluten-free. Use fresh ingredients, avoid cross-contamination, and serve with gluten-free bread if desired. Always check labels for any hidden gluten in packaged products.

What Wine Pairs Well With Escarole and Bean Soup?

Pair a crisp Sauvignon Blanc or a light Pinot Grigio with your dish. Their acidity complements the soup’s savory, earthy flavors, enhancing your culinary experience. Make sure the wine is chilled to 45-50°F for ideal taste.

Can I Add Meat to This Soup for Extra Protein?

You can add 8 ounces of cooked sausage or diced chicken to the soup for extra protein. Brown the meat first, then add it with the beans. This enhances flavor while maintaining the soup’s texture and balance.

Escarole and Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Italian

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 head escarole chopped
• 4 cups chicken broth
• 1 can cannellini beans drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup Parmesan cheese grated

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and cook until translucent.
• Stir in minced garlic and cook for 1 minute.
• Add chopped escarole to the pot and cook until wilted.
• Pour in chicken broth and bring to a simmer.
• Stir in cannellini beans, salt, black pepper, and red pepper flakes.
• Let the soup simmer for 20 minutes.
• Adjust seasoning to taste and remove from heat.
• Let the soup rest for 5 minutes before serving.
• Serve hot, topped with grated Parmesan cheese.

Notes

For the best flavor, use fresh escarole and quality chicken broth. If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. Adjust the level of red pepper flakes according to your spice preference. This soup pairs wonderfully with crusty bread or a side salad.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.