Escarole and White Bean Soup


You can’t beat soup at this time of the year or really, all year round for that matter.  I like it because it’s easy to prepare; a meal in a bowl; and generally very healthy.  I really had not tried escarole until I found a version of this soup.  Now, it’s one of my favorite dishes.  It can be served as a first course or main dish.  Make sure to make plenty for the next day……


  • 1/4 cup olive oil or whichever cooking oil you prefer
  • 2 onions – diced; you can use red, white, or any combination you have on hand
  • 6 carrots, cut in 1/4″ thick rounds
  • 6 garlic cloves – thinly sliced
  • 10 small new potatoes – cut in half; you can actually use any potatoes you prefer & as many as you like or I suppose, not at all
  • 2 heads escarole – sliced into thin strips
  • 1-14 oz. can white beans – you can certainly prepare your own beans if you have the time
  • 2 bay leaves
  • 10 cups No-Chicken Broth, vegetable broth, or water
  • Salt & pepper
  • Pecorino Romano – grated for topping


  • Heat the oil over high heat
  • Add the onions, carrots, and garlic and cook until softened
  • Add the potatoes and some salt
  • Add the escarole, stirring well
  • Add broth or water and the bay leaf
  • Add the beans
  • Bring to a boil, reduce heat, and cook at a simmer until the potatoes are tender, about 25 minutes


    A work in progress…

  • Cover and let stand for 15 minutes
  • Remove the bay leaf before serving
  • Season with salt and pepper to taste
  • Top each bowl with some grated cheese – you can also add a drizzle of olive oil if you like

Serve with a nice crusty, country bread and you’re all set.  Enjoy!!!