White Bean and Escarole Soup Recipe

This White Bean and Escarole Soup Recipe is hearty and easy! It’s the perfect way to warm up on those cold fall and winter days.

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, this White Bean and Escarole Soup Recipe is 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 because leftovers are the best!

HOW TO MAKE White Bean and Escarole Soup

• 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

PREPARATION

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

Serve your White Bean and Escarole Soup Recipe with a nice crusty, country bread and you’re all set.  Enjoy!!!

White Bean and Escarole Soup Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This White Bean and Escarole Soup Recipe is hearty and easy! It's the perfect way to warm up on those cold fall and winter days.  

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Ingredients

• * 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

Instructions

1. Heat the oil over high heat.
2. Add the onions, carrots, and garlic and cook until softened
3. Add the potatoes and some salt
4. Add the escarole, stirring well
5. Add broth or water and the bay leaf
6. Add the beans
7. Bring to a boil, reduce heat, and cook at a simmer until the potatoes are tender, about 25 minutes
8. Cover and let stand for 15 minutes
9. Remove the bay leaf before serving
10. Season with salt and pepper to taste
11. Top each bowl of white bean and escarole soup with some grated cheese - you can also add a drizzle of olive oil if you like.

Sherry Wernicke

Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.