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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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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Top 3 escarole and beans recipes from across the web

The most viewed escarole and beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Escarole and White Bean Soup

Escarole and Beans

Escarole and Bean Soup

The most viewed escarole and beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine