Creamy White Bean Escarole Soup
White Bean Escarole Soup is a comforting Italian classic made with tender escarole, creamy white beans, garlic, and aromatic broth. It comes together quickly, delivers excellent nutrition, and is perfect for weeknight dinners or batch meal prep.With simple ingredients and rich flavor, this wholesome soup balances heartiness with freshness and can be easily adapted to vegan, gluten-free, or high-protein variations.
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.