Escarole and Bean Soup
Cold winter days call for a cozy bowl of Escarole and Bean Soup! It’s rustic and hearty with pancetta, white beans, plenty of escarole, and it’s finished with olive oil and parmesan cheese. It includes just a bit of prep time and it cooks up in 20 minutes!
I couldn’t think of a better way to start the new year than with a cozy, hearty pot of soup. It’s one of the most perfect meals because it’s so satisfying, and it can be eaten any time of day.
I for one can never have enough soup recipes, and while I eat it year round, you just can’t beat it during the cold winter months.
This Escarole and Bean Soup is my latest creation, which includes plenty of creamy white beans and greens like my favorite white bean and kale soup.
This recipe utilizes escarole, which I simply don’t use enough. It’s a member of chicory family, so it’s a bit bitter, but it’s much milder in flavor than kale.
See my collection of chicory recipes for more information.
Like my winter minestrone soup, this recipe also includes pancetta, which adds a delicious salty umami flavor that sets this soup apart.
Serving this soup with a drizzle of olive oil and freshly grated parmesan cheese is optional but highly recommended. 🙂
Why you’ll love this recipe:
- White bean escarole soup is rustic, hearty and packed with flavor.
- It takes minimal prep and it cooks up in about 20 minutes.
- It’s great for meal prep and it’s freezer friendly.
- It’s gluten-free and dairy-free, and may be made vegetarian and vegan with a couple of simple swaps.
Recipe ingredients
Ingredient notes
- Escarole. These greens are a member of the chicory family, and they’re what set this recipe apart. They have a mild bitter flavor that pairs beautifully with the salty pancetta and creamy white beans. If you’ve never tried escarole, this is a wonderful place to start!
- White beans. Use any variety of white beans, including cannellini or Great Northern beans. You can use canned beans as a time saver, or make your own using the instructions in my instant pot black beans recipe. Whether you use canned or homemade beans, there is no need to rinse or drain them as the liquid adds body and flavor to the broth.
- Pancetta. This is salt-cured pork belly that is often used as a base in Italian soups and pastas. You can find it in 4 ounce packages already diced, which is very convenient. It pairs perfectly with the mildly bitter escarole and creamy white beans!
- Aromatics. Onion, celery and garlic are aromatics that add flavor to this escarole and bean soup. I’ve also added a bay leaf for added flavor. The celery and bay leaf may be omitted if you don’t have any on hand.
- Chicken stock. Sub the chicken stock with vegetable stock if you don’t have any on hand.
- Lemon juice. A bit of lemon juice added after cooking heightens all of the flavors.
- Optional toppings. Serve the soup with a drizzle of olive oil and freshly grated parmesan cheese if desired.
How to make escarole soup
This escarole soup recipe is super simple and only requires a bit of prep.
Be sure to wash the escarole well as it can be quite gritty. I like to separate the leaves and rinse each one under running water on both sides, then place them in a colander to drain.
Pro tip: Don’t rinse and drain your beans as the liquid adds body and flavor to the soup!
See the recipe card below for full instructions.
- Cook the onion, pancetta and celery over medium heat for 4-5 minutes.
- Add the garlic and escarole and cook 1-2 minutes or until the escarole has wilted.
- Add the stock and bay leaf and bring to a boil. Reduce the heat and add the beans, salt and pepper, and simmer 5-10 minutes. Remove from heat, remove the bay leaf, and stir in the lemon juice.
FAQs
Escarole is a leafy green that’s similar in appearance to green leaf lettuce. It’s a member of chicory family, and has a mild, bitter flavor.
The outer green leaves are sturdier and are perfect for soups, sautés and stews, while the white and yellow inner leaves are great raw in salads.
Escarole typically has a decent amount of grit, so it should be washed thoroughly before using.
Separate the leaves and wash each one under cold running water on both sides, then place in a colander to drain well.
If you can’t find escarole, substitute it with curly endive, kale or Swiss chard.
Recipe notes
- Pro tip: Don’t rinse and drain your beans as the liquid adds body and flavor to the soup!
- Prep the escarole and vegetables up to a day in advance to make this recipe go even more quickly!
- Sub the chicken broth with vegetable broth and omit the pancetta and parmesan cheese to make this escarole soup dairy-free and vegan.
- Store leftover soup in the refrigerator in an air tight container for up to 5 days, or freeze for up to 3 months.
More soup recipes you’ll love:
- Asparagus soup
- Butternut squash soup
- Carrot ginger soup
- Chicken tortilla soup
- Chicken vegetable soup
- Greek lemon chicken soup
- Instant pot vegetable soup
- Italian sausage kale soup
- Mushroom barley soup
- Roasted pumpkin soup
- Summer squash soup
- Turkey wild rice soup
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Escarole and Bean Soup
Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 1 small onion chopped
- 2 medium stalks celery chopped
- 3 cloves garlic minced
- 1 head escarole washed, drained and chopped; about 5 cups
- 4 cups chicken stock or sub with vegetable stock
- 1 bay leaf
- 2 cans white beans no need to rinse and drain
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 tablespoons fresh lemon juice
- Olive oil and freshly grated parmesan, for serving optional
Instructions
- Heat the oil in a Dutch oven or large pot over medium heat. Add the pancetta, onion and celery and cook for 5 minutes. Add the garlic and escarole and cook until the escarole has wilted, about 1-2 minutes.1 tablespoon olive oil, 4 ounces diced pancetta, 1 small onion, 2 medium stalks celery, 3 cloves garlic, 1 head escarole
- Add the stock and bay leaf and bring to a boil. Reduce the heat to medium low, add the beans, salt and pepper, and simmer for 5-10 minutes.4 cups chicken stock, 1 bay leaf, 2 cans white beans, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Remove from heat and remove the bay leaf. Stir in the lemon juice and adjust the seasoning as necessary. Serve with a drizzle of olive oil and parmesan cheese, if desired, and enjoy!2 tablespoons fresh lemon juice, Olive oil and freshly grated parmesan, for serving
Notes
- Pro tip: Don’t rinse and drain your beans as the liquid adds body and flavor to the soup!
- Prep the escarole and vegetables up to a day in advance to make this recipe go even more quickly!
- Sub the chicken broth with vegetable broth and omit the pancetta and parmesan cheese to make this escarole soup dairy-free and vegan.
- Store leftover soup in the refrigerator in an air tight container for up to 5 days, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
