escarole and beans

Escarole and White Bean Soup often referred to as Italian greens and beans, is the ultimate comfort food recipe. Healthy, delicious and so easy to make.

Escarole and White Bean Soup

olive oil (extra virgin)

onion (medium, diced)

garlic (minced)

celery (sliced)

red pepper flakes (optional)

vegetable stock

beans

escarole

salt and pepper

parsley (minced)

lemon juice (freshly squeezed, optional)

Pecorino Romano

Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.

Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft. 

Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.

Season with salt and pepper and if desired, a pinch or two of red pepper flakes.

Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.

Add the cooked (or canned) white beans and simmer for another 10 minutes or so.

Taste and adjust seasonings.

Add the coarsely chopped head of raw escarole and simmer until the greens are tender. 

Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.

Escarole and beans is a classic, comforting and simple Italian dish. Leafy escarole and cannellini beans are cooked with garlic, onions and broth to create a wonderfully hearty vegetarian stew-like dish.

Escarole and Beans

extra virgin olive oil

yellow onion, sliced

garlic, chopped

red pepper flakes

vegetable (or chicken) broth, divided

cannellini

Add olive oil to a large pot over...

Add olive oil to a large pot over medium heat.

Once hot, add onions, garlic and red pepper...

Once hot, add onions, garlic and red pepper flakes and sauté for about 5 minutes until onions are softened and garlic fragrant.

Add the prepared escarole and half the broth...

Add the prepared escarole and half the broth to the pot. Cover and cook until the escarole is completely wilted, about 10 minutes.

Remove the cover, add the remaining broth and...

Remove the cover, add the remaining broth and cannellini beans. Stir to combine and cook uncovered for 10 more minutes.

Season to taste with salt and pepper. Serve...

Season to taste with salt and pepper. Serve warm with crusty bread, extra red pepper flakes and/or fresh parmesan cheese or nutritional yeast.

Escarole and bean soup with potatoes and pancetta simmered in a chicken-based broth is nourishing, delicious, and can be ready in under an hour.

Escarole and Bean Soup

olive oil

pancetta (diced)

celery

onion

garlic (sliced)

potatoes

chicken stock (plus more to thin as needed)

salt and pepper (to taste)

Parmigiano Reggiano rind (optional)

Parmigiano Reggiano (for serving)

In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10-12 minutes).  Next, add in the celery and onion and continue to cook for about 7 more minutes or until the veggies are softened.

Add in the potatoes and cook for 5 minutes, stirring frequently to coat with the oil.

Add in the garlic and cook for 2 minutes more, then add the chicken stock, Parmigiano rind, and beans. Bring to a boil then lower to a simmer.

Let the soup simmer for around 15-20 minutes or until the potatoes and beans are tender.  Using a wooden spoon, mash some of the beans and potatoes against the side of the pot to help thicken the soup.

Next, add the escarole and cook until tender.  Once tender (about 5 minutes) season with salt and pepper to taste.  If the soup is too thick, add more chicken stock or water to thin to desired consistency.

Remove the cheese rind and serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano.  Make sure to serve with plenty of crusty Italian bread as well.  Enjoy!

This is one of my favorites! I've made this a few times now... and not only do I love it... my friends love me for it. I can't find escarole... so i use Kale.  It's seriously so goooooooooood~

I’ve made this twice ! Delicious and full of flavor.  I used chunks of pepperoni
Instead of pancetta.  Loved it! Thank you!

We made this yesterday and it fabulous! We opted for the dried beans and that made a big difference. Such a healthy and comforting soup.

Beans on steroids! Our store didn't have escarole so I used collards. I added some pepper flakes and a splash of vinegar. This is one of the best recipes!
Thank you, thank you, thank you!

We loved this recipe so much!  We're watching salt intake at our house, so no pancetta 😩.... but it was still amazing.  We cooked the beans from scratch in our instant pot and they really make the soup.....well along with the bread and escarole and cheese and GARLIC.  Thanks so much for sharing this recipe ❤️❤️

Once a week!!!! and lots of fresh garlic! Btw, the larger the head the tougher the escarole is and on the bitter side.

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Today we're making a classic Italian beans and greens soup.  I used escarole, but you could easily sub spinach or kale if escarole proves too hard to find.  I hope you enjoy this escarole and beans soup!  

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ESCAROLE AND BEANS SOUP PRINT RECIPE:
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Ingredients
¼ cup (54g) olive oil
4 ounces (114g) pancetta - diced
3 ribs celery - diced
1 medium onion - diced
3 cloves garlic - sliced
2 medium Russet potatoes - peeled and cut into small cubes
1 pound (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans
1 head escarole - washed and chopped
6 cups low sodium chicken stock - plus more to thin as needed
salt and pepper - to taste
1 small Parmigiano Reggiano rind - optional
½ cup Parmigiano Reggiano for serving

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The Classic Italian Soup That Will Make You Feel Amazing

Pasta with Italian Chicken Sausage, Escarole and Beans made with lots of garlic, lean Italian chicken sausage, white cannellini beans, crushed red pepper and grated cheese.

Pasta with Italian Chicken Sausage, Escarole and Beans

oz pasta (wheat or gluten-free pasta)

garlic (chopped)

chicken

fat free (low sodium chicken broth)

cannellini beans (drained and rinsed (Eden))

grated Parmesan or Romano cheese

red pepper (or

salt and fresh pepper

red pepper

Onion

Pasta

Rinse escarole and tear into bite sized pieces.

Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat.

Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.

Add chicken broth and beans to the skillet.

Add the escarole; stir and cook about 4 minutes or until wilted.

Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.

I have made this twice. Once with feta spinach chicken sausage and navy beans and once with hot Italian turkey sausage and chick peas. Both were amazing! I love that's so versatile. Hubby even likes it with the spinach!

This is absolutely delicious! Thank you again.

Made this again for the millionth time and it is ridiculously good. And all I keep thinking is please team up with RFK!  You are the epitome of keeping america healthy! I’d love to back you on this, you’ve changed my life, my husbands life, my friends life. You can help get everyone healthier! I adore you and I’d love to see you in this movement. You deserve to be front and center!

After making this dish, my husband and I were not throughly convinced that we liked it. We took one bite then another. By the time we finished eating, we were laughing delightfully about how much we liked it. I will certainly make it again.

Made this but when done put in a baked spaghetti squash instead of using pasta. We loved it. I also had a green pepper wanted to use and added at same time as onion, and also steamed broccoli rabe that I added in instead of escarole. Liked the white beans added to this. This is a favorite. Loved it.

We really enjoyed this. I’ll probably try it with a little lemon zest to lighten it up a bit next time, as well as some mushrooms.

This was easy to make, and quick to get to the table! Love to add extra cheese!

Easy and delicious. I substituted baby spinach for the escarole since I had that available.

This is such a winning combination!  Looking to lighten this up even more?  Skip the pasta and up the chicken stock and turn this into soup!  My soup recipe is almost identical to yours minus the pasta.  So good!  Thanks for all of the great recipes, Gina - your recipes have septs us eating healthy for years!

I have only seen one review that said light on flavor.  Yours.

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Top 4 escarole and beans recipes from across the web

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Top Tags

Escarole and White Bean Soup

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Pasta with Italian Chicken Sausage,...

The most viewed escarole and beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine