escarole white bean soup

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.

escarole 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, 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!

escarole white bean soup

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!!!

escarole white bean soup

 

escarole white bean soup

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.  

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.