Creamy White Bean Escarole Soup Recipe
Creamy White Bean Escarole Soup is a classic Italian comfort dish loved for its simple ingredients and rich flavor. This cozy soup brings together tender white beans, soft greens, and a warm broth that feels nourishing and satisfying in every bite. It’s an easy weeknight dinner and also great for meal prep when you need something quick, healthy, and filling.
Why This Soup Stands Out
This recipe shines because it uses wholesome ingredients that bring both great taste and natural nutrition. Each part of the soup offers something special.
White Beans
Cannellini beans are the traditional choice. They add a creamy texture, gentle flavor, and a hearty feel. They’re also full of fiber, plant protein, iron, and magnesium, which help keep you full and support everyday wellness.
Escarole
Escarole has a mild bitterness when raw, but it turns soft and slightly sweet as it cooks. It’s rich in vitamins A, C, and K, and supports digestion and immunity. Unlike spinach or kale, escarole stays tender without getting mushy.
Aromatics + Olive Oil
Onion, garlic, and herbs build deep flavor from the start. Olive oil adds richness and heart-healthy fats.
Broth
Chicken broth gives the soup a savory base, while vegetable broth keeps it vegetarian or vegan. Bone broth can be used if you want extra protein and gut-supportive nutrients.
Together, these ingredients create a soup that’s low in calories, high in fiber, and naturally comforting.
How to Make Creamy White Bean Escarole Soup
This soup comes together easily on the stovetop and works well for beginner cooks.
1. Prepare the Escarole
Remove any tough outer leaves, rinse well, and chop into bite-sized pieces. Escarole often holds dirt, so wash carefully.
2. Sauté the Aromatics
Warm olive oil in a large pot. Add onions and cook until soft. Stir in garlic and cook until fragrant. This step builds the main flavor of the soup.
3. Add the Beans and Broth
Add drained white beans, then pour in the broth. Season with salt, pepper, and herbs such as thyme or rosemary.
4. Simmer
Let the soup simmer for 15–20 minutes so the flavors blend.
5. Add the Escarole
Stir in the chopped escarole and cook until wilted but still bright.
6. Adjust the Thickness
For a creamier soup, mash some of the beans with the back of a spoon or blend a small portion and return it to the pot.
7. Finish and Serve
Taste and adjust the seasoning. Add toppings like parmesan, lemon zest, or crushed red pepper if you like.
Variations and Substitutions
Creamy White Bean Escarole Soup is easy to customize based on your needs.
Vegan Version
Use vegetable broth and skip the parmesan. Add a drizzle of olive oil for richness.
High-Protein Option
Mix in sliced chicken sausage or shredded chicken for extra protein.
Low-Carb Version
This soup is already low in carbs. To reduce carbs even more, use fewer beans and increase the vegetables.
Swap the Greens
If you don’t have escarole, try kale, Swiss chard, or spinach.
Use Different Beans
Great northern or navy beans are great substitutes for cannellini beans.
Serving Suggestions
This soup pairs well with simple sides that highlight its rustic Italian flavors.
Bread
Enjoy it with crusty Italian bread, focaccia, or warm garlic toast.
Toppings
Try shaved parmesan, chili flakes, or a spoonful of pesto.
Salad
Serve with a fresh Italian salad made with tomatoes, cucumbers, and balsamic dressing.
Wine Pairings
Pinot Grigio, Sauvignon Blanc, or a light Sangiovese complement the flavors nicely.
Enjoy it as a starter or a cozy main dish for any night of the week.
Storage, Freezing, and Meal Prep Tips
Creamy White Bean Escarole Soup stores well, making it perfect for meal planning.
Refrigeration
Keep leftovers in an airtight container for up to four days. The flavors get deeper over time.
Freezing
Cool the soup completely, then freeze in containers or freezer bags for up to three months.
Reheating
Warm on the stovetop. If the soup thickens, add a splash of broth or water.
Meal Prep Tip
Make a double batch now and freeze half for later. Add a squeeze of fresh lemon when serving to brighten the flavor.
Creamy White Bean Escarole Soup
Course: Main Course, SoupCuisine: American, Italian5
servings10
minutes25
minutes250
kcal35
minutesCreamy White Bean Escarole Soup is a warm and comforting Italian classic made with soft escarole, creamy white beans, garlic, and a flavorful broth. This simple soup cooks quickly, offers great nutrition, and works well for busy weeknight dinners or make-ahead meals.
With everyday ingredients and rich, cozy flavor, this wholesome soup brings together a mix of hearty beans and fresh greens. It’s easy to customize and can be made vegan, gluten-free, or high-protein depending on your needs.
Ingredients
2 tablespoons olive oil
1 medium onion diced
4 cloves garlic minced
2 cans (15 oz each) cannellini beans drained and rinsed
6 cups chicken broth or vegetable broth
1 head escarole cleaned and chopped
1 teaspoon dried thyme or Italian seasoning
½ teaspoon salt adjust to taste
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes optional
¼ cup grated parmesan cheese plus more for serving (optional)
1 tablespoon lemon juice or zest optional, for brightness
Instructions
- Heat the olive oil.
Warm the olive oil in a large pot over medium heat. - Sauté the aromatics.
Add the diced onion and cook for 4–5 minutes, until it softens.
Stir in the garlic and cook for about 30 seconds, just until fragrant. - Add the beans and broth.
Mix in the cannellini beans, then pour in the broth.
Season the soup with salt, pepper, thyme, and crushed red pepper. - Simmer the soup.
Bring the mixture to a gentle boil.
Lower the heat and let it simmer for 15 minutes so the flavors blend. - Add the escarole.
Stir in the chopped escarole and cook for another 5–7 minutes, until it wilts and becomes tender. - Adjust the thickness.
For a creamier soup, lightly mash some of the beans in the pot.
You can also blend 1 cup of the soup and stir it back in. - Finish and serve.
Stir in parmesan and lemon if using. Taste and adjust the seasoning.
Serve warm with extra parmesan and crusty bread.
Keyword
- White Bean Escarole Soup
FAQ’s
Can I use dried beans instead of canned?
Yes. Cook 1–1½ cups dried cannellini beans until tender, then add them to the soup. Adjust the salt as needed, since home-cooked beans have less sodium.
Does this soup freeze well?
Yes, it freezes very well for up to three months. The escarole softens a bit but still holds its shape.
Can I swap escarole for another green?
Absolutely. Kale, chard, or spinach all work, though escarole gives the most traditional flavor.
