escarole and bean soup recipe
The Best escarole and bean soup recipe
I have been making this escarole and bean soup for years and it is one of those recipes that just works every time. My kids used to be picky about greens but this soup changed their minds. The escarole gets tender and the beans make it hearty without being heavy. It is perfect for a cold winter night or when you want something healthy and filling. The best part is that it comes together in under an hour with simple ingredients you probably already have in your pantry. I love that it is packed with fiber and vitamins from the escarole and the beans add protein so it is a complete meal in a bowl.
Escarole and Bean Soup
A simple and hearty Italian soup made with tender escarole, creamy cannellini beans, and a flavorful broth. This soup is comforting and healthy, perfect for a weeknight dinner.
🥘Ingredients
Main Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Escarole and Bean Soup Works
This escarole and bean soup is a staple in my kitchen because it is simple, healthy, and always satisfies the whole family. It is the kind of meal you can throw together on a busy weeknight but still feels special enough for a Sunday dinner with friends. I hope you give it a try and make it your own.
❓ Frequently Asked Questions About Escarole and Bean Soup
1. Can I use a different type of bean?
Yes, you can substitute cannellini beans with great northern beans or navy beans. They have a similar creamy texture and mild flavor that works well in this soup.
2. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add a little broth or water when reheating.
3. Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then transfer to freezer safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. Is escarole the same as endive?
Escarole is a type of endive, but it has broader, less curly leaves and a milder, slightly bitter flavor. It is perfect for soups because it wilts down nicely without becoming mushy.
5. Can I make this soup vegetarian or vegan?
Absolutely. Use vegetable broth instead of chicken broth and skip the Parmesan cheese or use a vegan alternative. The soup will still be delicious and hearty.
