Escarole Bean Soup Recipe- Italian Special
In the heart of Italian cuisine, this Escarole Bean Soup Recipe brings together leafy greens and warm beans in a healthy soup that nourishes both body and soul. Tender escarole, cannellini beans, and chickpeas swim in an aromatic broth infused with onions, carrots, garlic, and herbs for a protein-packed bowl that doesn’t skimp on flavor. Whether you want a vegetarian option or simply crave something hearty and wholesome, this comforting soup makes weeknight cooking feel indulgent but simple.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Escarole Bean Soup Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 6 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bunch escarole, washed and chopped (about 4 cups)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Sauté Vegetables:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery, and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute.
Add Broth and Beans:
Pour in the vegetable or chicken broth and bring to a boil.
Add the cannellini beans, chickpeas, dried thyme, and rosemary.
Reduce heat and let it simmer for about 10 minutes.
Add Escarole:
Stir in the chopped escarole and cook for another 5 minutes, or until the escarole is wilted and tender.
Season and Serve:
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Recipe Notes:
Substitution Ideas:
Swap cannellini beans with great northern or navy beans if needed. If escarole isn’t available, use spinach or Swiss chard for a slightly different, milder flavor.
Taste Adjustments:
Add a squeeze of lemon just before serving to brighten the broth. Increase or reduce garlic, thyme, or rosemary to suit your taste preferences.
Cooking Time Guide:
After sautéing veggies, allow beans to simmer about 10 minutes before adding escarole. The leafy greens only need ~5 minutes to wilt and stay tender.
Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Freeze portions (without garnish) for up to 3 months. Reheat gently so the escarole doesn’t overcook.
Garnish Suggestions:
Fresh parsley adds color and lightness. A drizzle of good olive oil or a shave of Parmesan (or vegan cheese) offers nice richness. Crusty bread on the side makes it even more satisfying.
