Escarole and White Bean Soup

Start with a quick, practical hook: if you want a weeknight soup that feeds six, packs 20 grams of protein per serving, and still tastes like you fussed all afternoon, this escarole and white bean soup is your winner. It’s bright, leafy, and makes a subtle garlic-olive oil perfume that hits your kitchen the second the pot simmers. For a related idea that leans even more on beans and greens, see the cannellini and cabbage soup guide for a sister recipe that uses the same pantry staples. The payoff is comfort with real nutrients and a bowl that smells like home.

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Quick Tips to Make Escarole and White Bean Soup Effortless

This is the kind of soup that looks like effort but comes together fast if you keep your mise en place tight. Plan for about 30 to 45 minutes of active time if your beans are already cooked; a bit longer if you’re starting from dried beans. The technique that makes it sing is simple: build flavor at the start, puree some of the beans for body, then finish with fresh escarole so it stays bright. Consider this your everyday, reliable soup—one that scales, freezes, and feeds hungry people without drama.

Ingredient Lineup

• 1/4 cup olive oil
• 1 cup small diced yellow onions
• 1 cup small diced celery
• 1/2 cup small diced carrots (optional)
• 2 Tbsp finely chopped garlic
• 1/4 tsp crushed red pepper
• 3 Tbsp tomato paste
• 1/2 cup dry white wine (such as Pinot Grigio)
• 5 cups low- or no-sodium vegetable or chicken broth
• 1 1/2 pounds cooked white cannellini beans (1 1/4 cups (10 ounces) dried; see Notes about beans below.)
• 2 cups bean cooking liquid (or additional broth)
• 1 parmigiano or pecorino cheese rind
• 2 tsp salt (or to taste)
• 1 tsp ground black pepper
• 1 large head escarole (cored, chopped into bite-sized pieces, rinsed of all dirt and drained of all liquid (about 1 1/4 pounds))
• Grated pecorino cheese, for serving
• High quality, extra-virgin olive oil, for serving accurately

Step-by-Step Method

1. Prep all ingredients according to specifications above. Mini-tip: measure and dice first; having everything ready shortens stove time and keeps flavors bright.
2. Cook the beans if using dried: Pick through the beans for stones, then rinse them. Place them in a large bowl covered with four times the amount of water and let them soak for several hours or overnight. After soaking, drain the beans, then boil them in unsalted water until soft. DO NOT THROW AWAY THE BEAN COOKING LIQUID as it is an important part of this recipe. (See NOTES about beans below.) (Please see the section above in the blog post for Step-By-Step instructions with photos.) Mini-tip: salt the cooking water toward the end of the boil so the beans plump without toughening.
3. Heat olive oil in large pot or Dutch oven over medium heat. Add onions, celery, carrots (if including), garlic and crushed red pepper and cook for about 5 minutes, or until the vegetables are starting to soften. Mini-tip: keep the heat medium so the garlic softens but does not burn; burnt garlic gives bitter notes.
4. Move vegetables to one side of pot and add the tomato paste, caramelizing it for 2-3 minutes. Mini-tip: pressing the paste into the hot metal helps it brown and develop umami; don’t skip this step.
5. Add wine and deglaze, scraping up all the brown bits on the bottom of the pot. Mini-tip: use a wooden spoon and let the wine reduce by half for a concentrated flavor lift.
6. Then, add the broth, about 1/3 of the cooked beans and the bean cooking liquid. With the heat on low, use an immersion blender to puree the vegetables and beans. (Pureeing the beans and vegetables acts as the thickener for the soup and gives it body. But, if you prefer a 100% brothy soup, you can skip this pureeing step. Alternatively, you can remove a bit of the cooked veggies to leave them whole, then add them back to the soup with the escarole later.) Mini-tip: pulse the blender rather than holding continuously to maintain some texture; over-blending makes the soup gluey.
7. After pureeing, add the cheese rind, salt and black pepper and stir. Cover and bring mixture up to a boil, then immediately reduce heat to a simmer and simmer, partially covered, about 15 minutes or until all onions, celery and carrots (if including) are tender. Stir the soup regularly, ensuring that the cheese rind does not stick to the bottom of the pot. Mini-tip: position the rind between the spoon and the pot to keep it from settling and sticking.
8. Add the escarole and remaining whole cooked beans and stir well. Simmer until the escarole has fully wilted, about 8 minutes. Mini-tip: roughly chop the escarole into similar-sized pieces so it wilts evenly and gives nice bites throughout.
9. Remove any remaining cheese rind. Adjust seasoning to taste. Mini-tip: always taste after the greens go in; they can quench saltiness and often need a final pinch.
10. Serve the soup piping hot with a generous sprinkle of grated pecorino cheese and a drizzle of extra virgin olive oil. Buon Appetito! Mini-tip: finish with olive oil at the end for that glossy, fresh aroma that wakes the whole bowl.

Nutrition Breakdown

• Serving size: about 1 1/2 to 2 cups per person, makes 6 servings.
• Calories: roughly 320-380 per serving depending on amount of oil and cheese used.
• Protein: approximately 18-22 grams per serving from the cannellini beans and cheese.
• Carbohydrates: around 35-45 grams per serving, mostly from beans and vegetables.
• Fat: about 10-14 grams per serving, largely healthy monounsaturated fat from olive oil.
• Fiber: roughly 10-12 grams per serving, thanks to cannellini beans and escarole.

Short health insight: this soup is a balanced bowl that delivers plant-centric protein, high fiber for satiety, and essential micronutrients from escarole, especially vitamin K and folate. It’s an excellent option for a filling weeknight meal that supports steady blood sugar.

Perfect Pairings

• Crusty country bread or a toasted baguette – use it to mop up the broth and add crunchy contrast.
• A light red wine like Chianti or an unoaked Pinot Grigio – these match the tomato paste and the bean richness. For a non-alcoholic pairing, try sparkling water with a lemon twist.
• A simple shaved fennel and orange salad in winter – the citrus cuts through the soup’s creaminess and refreshes the palate.
• Serve as a starter with roasted chicken or pan-seared salmon when you want a table-ready main and a soul-warming first course.
• For a protein boost, add a dollop of Greek yogurt at the center of each bowl for tang and creaminess.

For a higher-protein spin that still uses white beans, you might enjoy this high-protein rosemary garlic white bean soup which shares techniques and flavor ideas useful for batch-cooking.

How to Store It Right

• Fridge: Cool completely, then store in airtight containers for up to 4 days. Reheat gently over low heat to avoid over-reducing the broth.
• Freezer: Freeze in portion-sized containers for up to 3 months. Leave a little headspace because liquids expand when frozen.
• Optimal reheating: Thaw overnight in the fridge if frozen, then warm slowly in a pot on low, adding a splash of broth or water if it has thickened.
• Freshness tip: Add a fresh handful of chopped escarole or spinach at the end of reheating to brighten up day-old soup and restore the fresh green texture.

Expert Tips

• Use part bean puree and part whole beans to create natural thickness without adding starches or cream.
• Toast and brown the tomato paste properly; that concentrated caramelization is a shortcut to deep flavor.
• Reserve and use bean cooking liquid – it adds body and keeps the flavor authentic; if you must substitute, use low-sodium broth and reduce it slightly to concentrate.
• If the soup tastes flat after simmering, add a teaspoon of red wine vinegar or lemon juice to lift it instantly.
• For a silkier finish, shave a little cold butter into the soup just before serving; it rounds flavors and gives the surface a gloss.

Flavor Experiments

• Seasonal (Winter): Add roasted Brussels sprouts or kale in place of half the escarole and finish with chopped roasted chestnuts for texture.
• Gourmet: Stir in a spoonful of preserved lemon and top with crisp pancetta crumbles and a lemony gremolata for an upscale twist.
• Playful: Swap the beans for cannellini-bean mash and fold in small pasta like ditalini to make it more like a pasta e fagioli playground for kids.

Mistakes to Avoid

• Mistake: Adding escarole too early and overcooking it. Fix: Add the greens at the end and simmer only until wilted.
• Mistake: Discarding bean cooking liquid. Fix: Reserve it; it’s starchy and flavorful and helps give the soup body without thickeners.
• Mistake: Burning the garlic or tomato paste on high heat. Fix: Keep medium heat and watch closely when caramelizing paste; stir frequently.
• Mistake: Over-pureeing until the soup becomes gluey. Fix: Pulse the immersion blender and leave some texture by puréeing only one-third of the beans.
• Mistake: Under-salting early and not adjusting at the end. Fix: Taste after the cheese rind is removed and after the greens are cooked, then adjust.

What to Do with Leftovers

• Transform into a sauce: Reduce leftover soup until thick, toss with short pasta, finish with grated pecorino and chopped herbs.
• Make a bean mash: Drain and mash the solids, season, and spread on crostini with a drizzle of olive oil for a quick snack.
• Use as braising liquid: Reheat with a few additional carrots and a piece of chicken thighs seared first; simmer until the meat is tender for an easy one-pot dinner.

Quick Questions

Q: Can I use canned cannellini beans instead of dried?
A: Yes. Use two 15-ounce cans drained and reserve a little can liquid or use broth to thin. Canned beans cut hands-on time dramatically, but taste and texture will be slightly different than slow-cooked dried beans.

Q: Is escarole interchangeable with other greens?
A: You can substitute Swiss chard, kale, or spinach; each green changes the texture and cooking time. Kale needs a longer simmer, spinach wilts very quickly, and chard falls somewhere in the middle.

Q: How do I make this soup vegetarian or vegan?
A: Use vegetable broth and omit the cheese rind and grated pecorino. For extra umami, add a splash of soy sauce or miso while simmering instead of the cheese rind.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For the Instant Pot, sauté aromatics, add beans, broth and other ingredients, then pressure cook 8-10 minutes for dried soaked beans. For slow cooker, brown aromatics first, then cook on low 6-8 hours. Add escarole at the end.