Bean Escarole Soup Recipe

If there’s one thing that feels like a warm hug on a chilly day, it’s a hearty bowl of soup. And when it comes to comfort food, few soups can compete with the earthy, hearty flavors of a Bean Escarole Soup. This Italian-inspired classic is a true culinary treasure, rich in flavor, nutrition, and tradition. Imagine a warm, brothy concoction filled with tender beans, the slight bitterness of escarole, and hints of garlic, olive oil, and Parmesan. Whether you’re looking for a meal that’s both satisfying and easy to make or a dish that nourishes both body and soul, Bean Escarole Soup ticks all the boxes.

What makes this soup truly stand out is its ability to balance simplicity with depth. The ingredients are minimal, but together they create a dish that feels like it’s been simmering for hours (even if it hasn’t). It’s the perfect meal for busy weeknights, cozy weekends, or when you want to impress guests with something that looks and tastes like it came straight from an Italian nonna’s kitchen.

Let’s dive into the recipe, break it down step by step, and explore the secrets behind making this comforting soup!

Ingredients Needed

Before you dive into cooking, let’s gather the essential ingredients for the perfect Bean Escarole Soup. Fortunately, this is one of those recipes that doesn’t require anything fancy-just fresh, high-quality produce and pantry staples.

Olive oil – 2 tablespoons (for sautéing the veggies and creating a rich base)
Garlic – 3 cloves (minced, for that aromatic kick)
Escarole – 1 head (chopped, the star of the dish!)
Canned white beans – 2 cans (such as cannellini or Great Northern beans, drained and rinsed)
Vegetable or chicken broth – 4 cups (the liquid base)
Water – 2 cups (to balance the richness of the broth)
Carrot – 1 (peeled and chopped, adds sweetness and texture)
Celery – 2 stalks (diced, for crunch and freshness)
Bay leaves – 2 (to enhance depth of flavor)
Salt and pepper – to taste (the essential seasoning for any soup)
Red pepper flakes – 1/2 teaspoon (optional, for a little heat)
Parmesan cheese – for garnish (shaved or grated, to finish with a touch of umami)

Cooking Instructions

Now that we’ve got our ingredients, it’s time to get cooking! This soup is relatively simple, but there are a few key steps that will ensure it turns out perfectly every time.

Prepare the vegetables: Start by chopping the escarole into bite-sized pieces, peeling and dicing the carrot, and chopping the celery. Set them aside, ready for action.
Sauté aromatics: In a large soup pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
Add the vegetables: Stir in the chopped carrots and celery, sautéing them for about 5 minutes until they soften slightly and begin to release their flavors.
Add the broth and beans: Pour in the vegetable (or chicken) broth and water, then add the canned beans. Stir everything together. Bring the soup to a gentle simmer.
Season the soup: Drop in the bay leaves, salt, pepper, and red pepper flakes (if using). Let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to soften.
Incorporate the escarole: Add the chopped escarole to the pot, stir it in, and cook for another 5-7 minutes until the escarole wilts and becomes tender. Taste the soup and adjust seasoning as needed.
Finish with cheese: Once the soup is done, remove the bay leaves. Ladle the soup into bowls and top each serving with a generous sprinkle of Parmesan cheese.
Serve and enjoy: Serve the soup hot with crusty bread on the side for dipping, and maybe a drizzle of extra virgin olive oil on top.

Ingredient Insights

Here’s a deeper look at some of the key ingredients that make this Bean Escarole Soup stand out:

Escarole: Escarole is a type of bitter leaf that’s often used in Mediterranean cooking. It’s a member of the chicory family and has a slightly bitter flavor that adds complexity to the soup. It also holds up well in soups and stews, retaining its texture without wilting away completely. If you can’t find escarole, you can substitute with other greens like kale or Swiss chard, though they will have a slightly different texture and flavor profile.
Beans: The beans are what give this soup its heartiness. Cannellini beans or Great Northern beans are often used, as they have a mild, creamy flavor that blends beautifully with the broth. Beans are also a fantastic source of protein, fiber, and iron, making this soup not only delicious but also nutritious.
Olive Oil: Olive oil is the base for sautéing the aromatics and adds a subtle richness to the soup. Extra virgin olive oil is preferred for its deep, fruity flavor and health benefits.
Parmesan: The finishing touch that elevates the soup. Parmesan cheese adds a salty, nutty flavor that perfectly complements the mild beans and slightly bitter escarole. You can opt for freshly grated cheese for a more robust flavor, or use pre-shredded if you’re in a pinch.

Expert Tips

Want to make this soup even better? Here are some expert tips to elevate your Bean Escarole Soup:

Homemade Broth: If you have the time, homemade vegetable or chicken broth will add an extra layer of depth to your soup. If using store-bought broth, try to choose a low-sodium variety so you can control the seasoning better.
Let it sit: Like most soups, Bean Escarole Soup tastes even better the next day as the flavors continue to develop. If you can, make it ahead of time and let it sit in the fridge overnight for a more flavorful result.
Add a squeeze of lemon: To balance out the richness of the soup, try adding a squeeze of fresh lemon juice just before serving. It’ll add a burst of brightness and acidity.
Toast your bread: For added texture, toast your bread until it’s crispy and golden. You can even rub it with a clove of garlic before serving for extra flavor.
Make it a one-pot meal: If you’re aiming for a truly easy, one-pot meal, consider adding some pasta to the soup. Small pasta shapes like ditalini or orzo are perfect for this. Add them about 10 minutes before the soup is done cooking.

Recipe Variations

While the traditional Bean Escarole Soup is fantastic on its own, there are a few fun variations you can try to give it your personal twist:

Add meat: For a heartier soup, add Italian sausage or pancetta. Brown the sausage or pancetta in the pot before adding the garlic and vegetables for an extra layer of flavor.
Change the beans: While cannellini and Great Northern beans are traditional, you can switch them out for other types of beans, like kidney beans, black beans, or even chickpeas.
Spicy version: If you like heat, try adding a chopped fresh chili pepper (like a jalapeño or serrano) along with the garlic for a spicy kick.
Vegetarian: To make this soup vegetarian, simply swap out the chicken broth for vegetable broth and leave out any meat additions.
Pasta: Adding small pasta shapes such as ditalini or shells transforms the soup into more of a full meal.

Final Words

Bean Escarole Soup is a wonderful example of how simple ingredients can come together to create something comforting, nourishing, and full of flavor. Whether you stick to the traditional recipe or customize it to your liking, this dish is a versatile, crowd-pleasing meal perfect for any occasion. The next time you’re in the mood for something warm and soul-satisfying, this soup will be waiting for you with open arms.

Bean Escarole Soup Recipe