If you are on the hunt for a comforting yet vibrant dish that warms the soul and satisfies your taste buds, then the Escarole and Beans Soup Recipe is exactly what you need. This rustic Italian soup beautifully balances the slight bitterness of escarole with creamy cannellini beans, all simmered in a fragrant broth with garlic and a touch of heat. Each spoonful offers a perfect marriage of textures and flavors that is as nourishing as it is delicious. Whether you’re serving it on a chilly evening or simply craving a healthy, hearty soup, this recipe is destined to become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Escarole and Beans Soup Recipe lies in its simplicity. Each ingredient plays a crucial role: from the fragrant garlic that forms the flavor base, to the tender escarole adding fresh greenery and subtle bitterness, complemented by creamy beans for texture and protein. The broth ties everything together into a soul-satisfying meal.
- 2 tablespoons olive oil: Provides a smooth, fruity foundation and helps sauté the garlic and escarole perfectly.
- 3 cloves garlic, sliced: Adds an aromatic punch that infuses the soup with depth and warmth.
- 1 head escarole, cleaned and chopped: Gives the soup its signature green color and a slight, pleasant bitterness.
- 1 (15-ounce) can cannellini beans, drained and rinsed: Creamy and hearty, these beans boost the protein and add a velvety texture.
- 3 cups low-sodium chicken broth or vegetable broth: The savory liquid base that melds all the flavors together beautifully.
- ¼ teaspoon crushed red pepper flakes (optional): Introduces a gentle kick for those who love a little heat.
- Salt and black pepper to taste: Essential seasonings to balance and enhance all the flavors.
- Grated Parmesan cheese for serving (optional): Adds a nutty, salty dimension that complements the soup perfectly.
- Crusty bread for serving (optional): Ideal for soaking up every last flavorful drop from your bowl.
How to Make Escarole and Beans Soup Recipe
Step 1: Sauté the Garlic
Begin by warming your olive oil in a large pot over medium heat. Add the sliced garlic and gently cook it for about 1 to 2 minutes. The goal here is to release its incredible aroma without browning it, which can add bitterness. This fragrant foundation will set the tone for your entire soup.
Step 2: Wilt the Escarole
Next, toss in your chopped escarole. Stir it gently as it cooks for about 3 to 5 minutes, allowing it to wilt down and develop a lovely silky texture. This step softens the greens and mellows out some of its natural bitterness, making it perfectly balanced in the soup.
Step 3: Add Beans and Broth
Now it’s time to bring everything together: stir in the drained cannellini beans followed by your broth choice, whether chicken or vegetable. If you’re a fan of a little heat, sprinkle in the crushed red pepper flakes here. Bring the entire mixture up to a simmer, which lets the flavors meld beautifully over the next 10 to 15 minutes—this is where the magic happens.
Step 4: Season and Serve
After simmering, taste your soup and season with salt and freshly ground black pepper until it sings perfectly to your palate. Ladle it into bowls and consider topping with a generous sprinkle of grated Parmesan cheese for a rich, savory finish. A slice of crusty bread on the side completes this effortlessly elegant meal.
How to Serve Escarole and Beans Soup Recipe
Garnishes
Enhance your Escarole and Beans Soup Recipe with a few classic garnishes. A sprinkle of freshly grated Parmesan cheese adds a wonderful salty creaminess that contrasts beautifully with the greens and beans. For a bit of extra color and texture, a drizzle of good-quality olive oil or a handful of toasted breadcrumbs works wonders.
Side Dishes
This soup pairs delightfully with warm, crusty bread to soak up every flavorful drop. You can also serve it alongside a crisp green salad or roasted vegetables for a more substantial meal. If you want to keep it light but satisfying, a simple slice of rustic sourdough or focaccia complements the soup’s robust flavors exquisitely.
Creative Ways to Present
For an impressive presentation, ladle the soup into rustic, shallow bowls and garnish with fresh herb sprigs like parsley or thyme. You might also swirl in a dollop of ricotta or a spoonful of pesto on top for added creaminess and a vibrant pop of color. To make it heartier, consider stirring in cooked pasta or crispy pancetta just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Escarole and Beans Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its fresh flavors and texture. The escarole will continue to soften a bit, making the soup even more comforting when reheated.
Freezing
If you want to keep this goodness for longer, freezing is a great option. Let the soup cool completely before transferring it to freezer-safe containers or bags. It can be stored frozen for up to 3 months. Just remember that the texture of escarole may soften further after freezing, but the flavors remain intact and delicious.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally until hot throughout. If the soup has thickened in the fridge or freezer, simply add a splash of broth or water to loosen it up. This soup’s flavors actually deepen and improve after a day or two, making leftovers a real treat.
FAQs
Can I use another type of greens instead of escarole?
Absolutely! While escarole offers a wonderful bitter note, you can substitute with kale, spinach, or Swiss chard. Just keep in mind the texture and cooking time may vary slightly with different greens.
Is this soup vegetarian or vegan?
This Escarole and Beans Soup Recipe is vegetarian when using vegetable broth and omitting the Parmesan cheese. For a vegan version, simply skip the cheese or use a plant-based alternative, and ensure your broth is vegetable-based.
Can I add meat to make the soup heartier?
Definitely! Adding cooked Italian sausage or even some shredded rotisserie chicken can make it a more filling meal. Brown the meat first and add it in with the broth for best flavor integration.
What’s the best way to store leftover soup for longer shelf life?
Freezing in airtight containers is the best way to extend the shelf life of this soup. Just cool it fully before freezing, and try to consume within three months for the best taste and texture.
Can I blend the soup for a creamier texture?
Yes! If you prefer a creamier soup, blend half or all of it with an immersion blender until you reach your desired consistency. This also helps to combine the escarole and beans into a luscious, velvety broth.
Final Thoughts
This Escarole and Beans Soup Recipe is a shining example of how a handful of humble ingredients can come together to create something truly special. Its vibrant flavors, comforting warmth, and simple preparation make it perfect for any day you want an easy, nourishing meal. I encourage you to take a pot, gather these ingredients, and enjoy the cozy magic this soup brings to your table. It’s bound to become a beloved staple in your kitchen!
Print
Escarole and Beans Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Escarole and Beans soup is a comforting and healthy Italian classic, featuring tender escarole greens, creamy cannellini beans, and fragrant garlic simmered in a flavorful broth. Perfect for a light yet satisfying meal, it’s easy to prepare and customizable with optional additions like Parmesan cheese and crusty bread.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 head escarole, cleaned and chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth or vegetable broth
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Crusty bread for serving (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Sauté the garlic: Add the sliced garlic to the pot and cook for 1–2 minutes, stirring frequently, until fragrant but not browned to avoid bitterness.
- Cook the escarole: Add the chopped escarole to the pot and stir occasionally, allowing it to wilt down over 3–5 minutes.
- Add beans and broth: Stir in the drained cannellini beans, broth, and optional crushed red pepper flakes. Bring the mixture to a gentle simmer.
- Simmer the soup: Let the soup simmer for 10–15 minutes, allowing the flavors to meld and the escarole to become tender.
- Season and serve: Taste and season with salt and black pepper as needed. Serve hot, topped with grated Parmesan cheese and crusty bread on the side, if desired.
Notes
- For a heartier version, add cooked Italian sausage or a handful of small pasta like ditalini during the simmering step.
- For a creamier texture, consider blending part of the soup slightly before serving.
