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Escarole and White Bean Soup is a hearty, comforting combination of creamy cannellini beans and leafy escarole greens simmered with lots of aromatics in a rich broth. A humble soup with full-bodied flavor!
Although soup is a year-round endeavor for me, it holds a special place in the deep, dark days of winter. And, I cannot think of a better way to kick off a new year than a cozy, nourishing bowl of piping hot soup.
Escarole and White Bean Soup features humble ingredients that make a big impact. It pairs lightly bitter escarole greens with creamy cannellini beans to make a dish that’s both nutritious and filling, while also being super flavorful and versatile.
It gets rounded out perfectly with a sprinkling of sharp pecorino cheese and drizzle of extra-virgin olive oil.
More Italian Soup Recipes
If you love soup as much as I do, check out these other recipes:
- Zucchini Soup with Pasta–a light, summer favorite
- Pasta with Chickpeas and Pasta with Peas–both classic Italian American “brothy pastas”
- Italian Wedding Soup–a hearty meatball and escarole soup in meat broth
- Ribollita–a classic Tuscan vegetable and bean soup thickened with bread and served on day 2
- Lentil Soup with Sausage–a delicious pairing of lentils with Italian sausage and lots of veggies
- Tortellini Soup with Chicken or Turkey–brothy and soul-satisfying
- Creamy Potato Soup with Italian Sausage-a delicious use of leftovers!
For even more soup recipes, check out my cookbook, SOUPified, Soups Inspired by Your Favorite Dishes, which is filled with hearty soup versions of classic, comfort food recipes.
What is Escarole?
Escarole (a.k.a., scarole or shka-roll) is a leafy green that is actually in the chicory family (same family as endive) and has a soft bitterness but is much milder than some of its green cousins like broccoli rabe, dandelion, kale and endive. It can be eaten raw and is delicious in salads, but also holds up well to longer cooking techniques and braising.
You may recognize escarole as an essential ingredient in Italian Wedding Soup. It’s very popular throughout Italian and Italian American cuisine.
In fact, the dynamic combination of greens and beans is prevalent in so many different cultures, but “schka-roll” paired with cannellini beans is distinctly Italian American, especially in the Northeast US, and most likely hails from the southern Italian regions where many of the turn-of-the-century Italian immigrants came from. It is classic peasant food and it is humble.
This recipe is basically the soup version of hearty Greens and Beans, a nutritious side dish that can also be a bit “soupy”.
Why You Will Love This Recipe
- Simple to Prepare and Budget-Friendly: Escarole Soup with White Beans takes minimal prep and comes together quickly once all the ingredients are prepped.
- Comforting and Nourishing: This soup is just what you need on a cold winter day! Rustic, hearty and packed with great flavor and texture.
- Perfect for Meal Prep as it freezes beautifully.
- Gluten-Free, Vegetarian and Versatile: Can be made dairy-free and vegan by simply making the soup with vegetable broth and leaving out the cheese rind and grated cheese.
Hope you give one of my favorite soup recipes a try!
Ingredients for Escarole and White Bean Soup
Here are the ingredients you’ll need to make this Italian minestra:
- Escarole: A mildly bitter, leafy green that holds up well to longer cooking techniques and braising. Be sure to rinse all of the dirt out of the escarole, cut or hand-tear it into bite-sized pieces and drain it before using.
- Cannellini Beans: I am in favor of high-quality canned beans and use them regularly. This is one dish that works beautifully with canned beans. Of course, starting with dried beans and then soaking and cooking them is a great idea and very cost effective! The only wild card is to whether or not to use the starchy liquid that comes with the canned beans. This is a personal choice, but here is my advice: if you buy no- or low-sodium high quality (preferably organic) canned beans, then it is okay to use the bean liquid. Otherwise, you may end up with an overly salty, briny and strange tasting liquid in your dish. If you choose not to use the canned bean liquid and have homemade chicken stock available, the collagen in the stock will create texture in the final dish. Otherwise, just use additional vegetable or chicken broth in place of the bean liquid. The beans are partially pureed in this soup, creating body, texture and thickness.
- Onions, Celery, (Carrots) Garlic: These ingredients are important components in building a strong base of flavor in many soups, and also add texture and nutrition! A note regarding the carrots–sometimes I use them in this soup and sometimes, I do not. The choice is yours!
- Tomato Paste: Adds umami (savoriness) and a depth of flavor to the soup.
- White Wine: Adds acid and flavor. Be sure to use a dry (i.e., not sweet) white wine and always select a wine that you would actually like to drink. I generally cook with a reasonably priced pinot grigio. If you prefer to cook without wine, you can just leave it out.
- Broth (vegetable): Homemade is always preferred. If purchased, I suggest a low- or no-sodium version. (Regular varieties are laden with sodium and it is always better for you to control the amount of salt in the final product!) Chicken broth can be used as well, but the final dish will not be vegetarian.
- Olive Oil: Used to sauté the vegetables. In addition, I suggest drizzling each bowl of soup with some very high-quality finishing olive oil.
- Parmesan or Pecorino Cheese: The rind adds a savory depth and body to the finished soup. As the soup simmers, the rind will dissolve some (or entirely based on how much you used), imparting richness and flavor. And, a sprinkling of grated pecorino on each individual serving of soup brings the dish to another level–in a good way!
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
How to Make Escarole and White Bean Soup, Step-by-Step!
Here are the main steps for making white bean escarole soup:
- Gather and prep all ingredients. Cook the beans if using dried. (See details about bean preparation in recipe below.)
- PRO-TIP: To save time when cooking, prep the vegetables in advance and store them in a zip-lock bag in the refrigerator for up to one day.
- Heat olive oil in Dutch oven or large pot over medium heat. Add onions, celery, carrots (if including), garlic and red pepper flakes and cook for about 5 minutes, or until the vegetables are starting to soften.
- Move vegetables to one side of pot and add the tomato paste, caramelizing it for 2-3 minutes.
- Add wine and deglaze, scraping up all the brown bits on the bottom of the pot.
- Then, add the broth, about 1/3 of the cooked beans and the bean cooking liquid.
- With the heat on low, use an immersion blender to puree the vegetables and beans.
- PRO-TIP: Pureeing the beans and vegetables acts as the thickener for the soup and gives it body. But, if you prefer a 100% brothy soup, you can skip this pureeing step. Alternatively, you can remove a bit of the cooked veggies to leave them whole, then add them back to the soup with the escarole later.
- PRO-TIP: Instead of using an immersion blender, you could also just puree 1/3 the beans in a food processor or mash them with a fork or potato masher.\ before adding them to the broth.
- After pureeing, add the cheese rind, salt and black pepper and stir. Cover and bring mixture up to a boil, then immediately reduce heat to a simmer and simmer, partially covered, about 15 minutes or until all onions, celery and carrots (if including) are tender.
- PRO-TIP: Stir the soup regularly, ensuring that the cheese rind does not stick to the bottom of the pot.
- Add the escarole and remaining whole cooked beans and stir well. Simmer until the escarole has fully wilted, about 8 minutes.
- Remove any remaining cheese rind, then serve the soup piping hot with a generous sprinkle of freshly grated parmesan cheese or pecorino cheese and a drizzle of extra virgin olive oil. That’s it!
Serving Suggestions and Storage
Escarole soup with cannellini beans could easily be a meal in and of itself in a larger portion. A light green salad and some crusty bread are classic accompaniments.
Alternatively, this soup could be served as a First Course in a smaller portion and be followed by a simple Pasta al Pesto, Spaghetti Aglio e Olio or plate of Meatballs or Sausage with Sautéed Broccoli Rabe. Don’t forget to serve some homemade chili oil with the soup for all the spicy food lovers around your table! And, some people like to squeeze a bit of fresh lemon juice onto this soup just before serving.
Leftovers of Escarole and White Bean Soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a covered saucepan over medium low heat until heated through. And, this soup freezes beautifully! Store portions of it in a freezer container for up to three months to have delicious soup in a pinch.
Frequently Asked Questions
Escarole and White Beans Soup is a broth-based, partially pureed soup that is thickened by pureeing some of the white beans and vegetables.
Yes! This soup freezes really well. Make a large batch, portion it into containers and freeze for up to three months to enjoy down the road.
Definitely. To save time when cooking, prep the vegetables and beans in advance and store them in a zip-lock bag in the refrigerator for up to one day.
Variations for Escarole and White Bean Soup
Here are a few ideas for substitutions and modifications to this escarole and bean soup recipe:
- Use a Different Bean: Chickpeas, borlotti, kidney and navy beans are all great alternatives.
- Use a Different Green: Curly endive, broccoli rabe, mustard greens, swiss chard and kale (or a mixture of these) are all great bitter green alternatives for this dish. On the more mild side, spinach works really well. Some versions call for different lettuce greens, like romaine, but I have not tried this.
- Pork it up! Brown one pound of Italian sausage (out of its casings) as the first step (as in Lentil Soup with Sausage), then proceed with the recipe, for lots of additional flavor and richness. Leftover diced ham can also be added to this soup.
- Add Chicken or Turkey: Add some pulled roasted chicken or turkey meat at the end, along with the escarole, for increased protein.
- Make it Vegan: Just be sure to use vegetable broth and leave out the cheese rind and grated cheese.
- Add Pasta: This is a great idea if you are in the mood for a hearty pasta and bean soup dish. Be sure to cook the pasta separately, then fold it into the soup at the very end.
Kitchen Tools for Escarole and White Bean Soup
To make this Italian American greens and beans soup, you’ll need the following:
- Measuring cups and spoons
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife and paring knife
- Multiple bowls to hold prep
- Garlic press (optional)
- Vegetable peeler
- Can opener
- Large pot or Dutch oven
- Large wooden or stainless-steel spoon to stir soup
- Immersion blender
- Cheese grater (optional)
- Ladle
More Great Recipes to Try
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Escarole and White Bean Soup
Ingredients
- ¼ cup olive oil
- 1 cup small diced yellow onions
- 1 cup small diced celery
- ½ cup small diced carrots (optional)
- 2 Tbsp finely chopped garlic
- ¼ tsp crushed red pepper
- 3 Tbsp tomato paste
- ½ cup dry white wine such as Pinot Grigio
- 5 cups low- or no-sodium vegetable or chicken broth
- 1½ pounds cooked white cannellini beans (1¼ cups (10 ounces) dried; see Notes about beans below.)
- 2 cups bean cooking liquid (or additional broth)
- 1 parmigiano or pecorino cheese rind
- 2 tsp salt (or to taste)
- 1 tsp ground black pepper
- 1 large head escarole, cored, chopped into bite-sized pieces, rinsed of all dirt and drained of all liquid (about 1¼ pounds)
- Grated pecorino cheese, for serving
- High quality, extra-virgin olive oil, for serving
Instructions
- Prep all ingredients according to specifications above. Cook the beans if using dried: Pick through the beans for stones, then rinse them. Place them in a large bowl covered with four times the amount of water and let them soak for several hours or overnight. After soaking, drain the beans, then boil them in unsalted water until soft. DO NOT THROW AWAY THE BEAN COOKING LIQUID as it is an important part of this recipe. (See NOTES about beans below.)(Please see the section above in the blog post for Step-By-Step instructions with photos.)1½ pounds cooked white cannellini beans
- Heat olive oil in large pot or Dutch oven over medium heat. Add onions, celery, carrots (if including), garlic and crushed red pepper and cook for about 5 minutes, or until the vegetables are starting to soften.¼ cup olive oil, 1 cup small diced yellow onions, 1 cup small diced celery, ½ cup small diced carrots, 2 Tbsp finely chopped garlic, ¼ tsp crushed red pepper
- Move vegetables to one side of pot and add the tomato paste, caramelizing it for 2-3 minutes.3 Tbsp tomato paste
- Add wine and deglaze, scraping up all the brown bits on the bottom of the pot.½ cup dry white wine
- Then, add the broth, about 1/3 of the cooked beans and the bean cooking liquid. With the heat on low, use an immersion blender to puree the vegetables and beans. (Pureeing the beans and vegetables acts as the thickener for the soup and gives it body. But, if you prefer a 100% brothy soup, you can skip this pureeing step. Alternatively, you can remove a bit of the cooked veggies to leave them whole, then add them back to the soup with the escarole later.)5 cups low- or no-sodium vegetable or chicken broth, 2 cups bean cooking liquid
- After pureeing, add the cheese rind, salt and black pepper and stir. Cover and bring mixture up to a boil, then immediately reduce heat to a simmer and simmer, partially covered, about 15 minutes or until all onions, celery and carrots (if including) are tender. Stir the soup regularly, ensuring that the cheese rind does not stick to the bottom of the pot.1 parmigiano or pecorino cheese rind, 2 tsp salt, 1 tsp ground black pepper
- Add the escarole and remaining whole cooked beans and stir well. Simmer until the escarole has fully wilted, about 8 minutes.1 large head escarole,
- Remove any remaining cheese rind. Adjust seasoning to taste.
- Serve the soup piping hot with a generous sprinkle of grated pecorino cheese and a drizzle of extra virgin olive oil. Buon Appetito!Grated pecorino cheese, for serving, High quality, extra-virgin olive oil, for serving
Notes
- This recipe makes about 12 cups and can easily be cut in half to yield a smaller amount.
- If you use canned beans to make this dish, the only wild card is to whether or not to use the starchy liquid that comes with the canned beans. This is a personal choice, but here is my advice: if you buy no- or low-sodium high quality (preferably organic) canned beans, then it is probably okay to use the bean liquid. Otherwise, you may end up with an overly salty, briny and strange tasting liquid in your dish. If you choose not to use the canned bean liquid and have homemade chicken stock available, the collagen in the stock will create texture in the final dish. Otherwise, just use some vegetable or chicken broth in place of the bean liquid in this recipe.
- An alternative to soaking the beans for several hours is to bring the beans to a boil in a large pot of unsalted water, then turn off the heat and let them sit, covered, for one hour. At this point, it will be as if they were soaked for several hours. Discard this soaking water, then proceed as if they had been soaked overnight by cooking them in a new pot of unsalted water until tender.
- The beans can be cooked in advance and held, covered, in the refrigerator for two to three days until you are ready to use them.
- To save time when cooking, prep the vegetables in advance and store them in a zip-lock bag in the refrigerator for up to one day.
- I have made this soup several ways–with and without the carrots, pureed and not pureed. All are great and you can’t go wrong with any of your choices.
- Instead of using an immersion blender, you could also just puree 1/3 the beans in a food processor or mash them with a fork or potato masher. before adding them to the broth.
- Don’t forget to drizzle the finished dish with some high quality extra-virgin olive oil and grated pecorino cheese for an additional hit of flavor and richness.
- Parmigiano-Reggiano, Pecorino Romano, and Grana Padano are all great cheese options. The cheese should be grated and not shredded.
- The soup gets better as it sits, so it is a great option to make ahead of time.
- This soup freezes really well! Make a large batch, portion it into containers and freeze for up to three months to enjoy down the road.
Loved this recipe! I made it with canned beans and followed the steps exactly as they were presented. Added mini shells at the end to make it more of a meal. Will make again!
Made this recipe last night. It was delicious! I would definitely make this again. Thank you Michelle!
Thank you, delicious
Love your detailed write-up and love the soup even more! Will be making it over and over. Thank you.