White bean soups have long been celebrated across Mediterranean cultures for their simplicity, comfort, and nutrient-rich ingredients.
White Bean Escarole Soup is one of the best examples of this tradition.
This Italian classic blends hearty beans, tender greens, and aromatic broth into a dish that feels both wholesome and deeply satisfying.
Whether you’re searching for a nourishing weeknight dinner or a make-ahead meal for busy days, this soup offers versatility, comfort, and endless flavor.
Key Ingredients and Nutritional Benefits
This soup shines because it is built on nourishing ingredients. Each component brings both flavor and health benefits to the bowl.
White Beans
Cannellini beans are the traditional choice. They add creaminess, protein, and a hearty bite. Rich in fiber, plant protein, iron, and magnesium, they help keep you full and support overall health.
Escarole
Escarole is slightly bitter when raw, but cooking softens and sweetens it. It is packed with vitamins A, C, and K, plus antioxidants that support immune and digestive health. Compared to spinach or kale, escarole holds its texture without becoming mushy.
Aromatics and Olive Oil
Garlic, onion, and herbs lay the foundation for flavor. Olive oil brings richness and heart-healthy monounsaturated fats.
Broth
Chicken broth adds savory depth, while vegetable broth keeps the dish vegetarian or vegan. Bone broth offers extra protein and gut-supportive nutrients.
All together, this soup is low in calories, high in fiber, and filled with micronutrients. It is both comforting and incredibly nourishing.
How to Make White Bean Escarole Soup: Step-by-Step Instructions
This soup comes together easily on the stovetop, and the process is straightforward even for beginner cooks.
Prepare the Escarole
Remove any tough outer leaves, rinse thoroughly, and chop into bite-sized pieces. Escarole can hold onto dirt, so rinse well.
Sauté Aromatics
Heat olive oil in a large pot. Sauté onions until soft, then add garlic until fragrant. This step creates the base flavor of the soup.
Add Beans and Broth
Stir in drained white beans, then pour in broth. Season with salt, pepper, and herbs like thyme or rosemary.
Simmer
Allow the soup to simmer until the flavors meld, usually about 15 to 20 minutes.
Add Escarole
Stir in the escarole and cook until it wilts but remains vibrant.
Adjust Thickness
For a creamier texture, mash some of the beans with the back of a spoon or blend a cup of the soup and return it to the pot.
Finish the Soup
Season with parmesan, crushed red pepper, or lemon zest. Taste and adjust seasoning before serving.
Variations and Substitutions
White Bean Escarole Soup is incredibly versatile. These variations allow you to tailor the dish to your dietary needs or flavor preferences.
Vegan White Bean Escarole Soup
Use vegetable broth and omit parmesan. A drizzle of olive oil adds richness.
High-Protein Version
Add sliced chicken sausage or shredded chicken for extra satiety.
Low-Carb Adjustments
This soup is naturally low in carbs, but you can omit beans partially and include more vegetables if desired.
Alternative Greens
If escarole isn’t available, Swiss chard, kale, or spinach can be substituted.
Different Beans
Great northern beans and navy beans both work well if cannellini beans are unavailable.
Serving Suggestions and Pairings
This soup pairs beautifully with simple dishes that complement its rustic flavors.
Bread
Serve with crusty Italian bread, focaccia, or garlic toast for dipping.
Toppings
Finish with shaved parmesan, a sprinkle of chili flakes, or a swirl of homemade pesto.
Salads
Pair with a light Italian salad featuring tomatoes, cucumbers, and balsamic vinaigrette.
Wine
Pinot Grigio, Sauvignon Blanc, or a light Sangiovese pair perfectly with the flavors in this soup.
Whether you serve it as a starter or a comforting main dish, it easily fits into any meal plan.
Storage, Freezing, and Meal Prep Tips
White Bean Escarole Soup is ideal for meal prep because it stores beautifully and reheats well.
Refrigeration
Store in an airtight container for up to four days. The flavors deepen over time.
Freezing
To freeze, cool the soup completely, then portion into freezer-safe bags or containers. Freeze for up to three months.
Reheating
Reheat gently on the stovetop. If the soup thickens in the fridge, add a splash of broth or water.
Meal Prep
Make a double batch and freeze half for easy future meals. Add a fresh squeeze of lemon when serving to brighten the flavors.
Recipe FAQ’s
Can I use dried beans instead of canned beans?
Yes. Cook 1 to 1½ cups dried cannellini beans until tender before adding to the soup. Adjust salt since home-cooked beans contain less sodium.
Does this soup freeze well?
Yes, it freezes beautifully for up to 3 months. The escarole softens slightly but still holds up well.
Can I substitute escarole with another green?
Absolutely. Kale, Swiss chard, or spinach work well, though escarole provides the most traditional flavor.
Creamy White Bean Escarole Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 cans (15 oz each) cannellini beans drained and rinsed
- 6 cups chicken broth or vegetable broth
- 1 head escarole cleaned and chopped
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- ¼ cup grated parmesan cheese plus more for serving (optional)
- 1 tablespoon lemon juice or zest optional, for brightness
Instructions
Heat the olive oil.
- Warm olive oil in a large pot over medium heat.
Sauté the aromatics.
- Add the diced onion and cook until softened, about 4–5 minutes.
- Stir in the garlic and sauté for 30 seconds until fragrant.
Add the beans and broth.
- Stir in the cannellini beans, then pour in the broth.
- Season with salt, pepper, thyme, and crushed red pepper.
Simmer the soup.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes so the flavors meld.
Add the escarole.
- Stir in the chopped escarole and cook 5–7 minutes more, until wilted and tender.
Adjust thickness.
- For a creamier texture, lightly mash some beans in the pot or blend 1 cup of the soup and return it.
Finish and serve.
- Stir in parmesan and lemon if using. Taste and adjust seasoning.
- Serve with extra parmesan and crusty bread.