Escarole and Bean Soup
A comforting Italian soup featuring tender escarole leaves and creamy cannellini beans in a flavorful broth – simple ingredients transformed into a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 head escarole (about 1 pound), chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
- Good quality olive oil for drizzling
- Crusty Italian bread for serving
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook until vegetables soften, about 5-7 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in broth and bring to a gentle simmer.
- Add beans, bay leaf, and oregano. Simmer for 10 minutes to allow flavors to meld.
- For a creamier texture, mash about 1/4 of the beans with a fork before adding them to the soup.
- Add chopped escarole and stir until wilted, about 3-5 minutes.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
- Ladle into bowls and top with freshly grated Parmesan cheese and a drizzle of good olive oil.
- Serve hot with crusty Italian bread and offer red pepper flakes on the side for those who enjoy a bit of heat.
Notes
For best results, clean escarole thoroughly by separating leaves and submerging in cold water multiple times to remove all grit and sand.
This soup tastes even better the next day as flavors continue to develop, making it perfect for make-ahead meals.
For a heartier version, add Italian sausage browned with the vegetables in step 2.
Leftovers will keep in the refrigerator for up to 3 days or can be frozen for up to 3 months.