White Bean and Escarole Soup
This hearty and healthy White Bean & Escarole soup is the perfect wintertime meal, and is quick to make!
I think soup is something that most of us forget about a lot of the time.
How often do you open your refrigerator door and peer in at all the ingredients and think, oh yes I would like to make some soup!? For me, it’s almost never. And it’s really quite a shame because every time I happen to have soup, I’m reminded of how wonderful it is.
This reawakened love for soup came to me over the holidays when I went back to my California hometown. My dad and stepmom eat a lot of soup and salad, and eating in their kitchen for two weeks got me seriously hooked on soup. I could open up the fridge at any time of day and find quarts of assorted soups, and my first spoonful sent my brain into unending thoughts of “why don’t I make soup more often?”
Seriously though, why do we always forget about soup?
It’s warm and comforting.
It’s often one of the healthier things we can eat.
It’s relatively low calorie (as long as you don’t go crazy with the cream).
And it’s also really filling.
So here’s to more soup!
This white bean and escarole soup is one of my favorites. If you’re wondering what on earth escarole is, it kind of looks like a head of romaine, but it’s much sturdier and has a more cabbage-like texture to it.
Like most soups, this one starts off with lots of softened onion, with some fresh thyme for extra flavor:
After you’ve softened the onions, you add some garlic and a bunch of escarole:
Wilt the escarole for a couple of minutes, and then it’s time to add the chicken stock and beans.
Give the beans and stock a few minutes to heat through, adjust the seasoning to taste, and it’s ready to serve! Yup, that’s it. This is a pretty low maintenance soup, and it tastes awesome.
White Bean and Escarole Soup
- 1 tbsp olive oil
- 1 softball sized yellow onion finely chopped
- 2 sprigs fresh thyme
- 2 cloves garlic minced
- 12 oz head of escarole chopped
- 16 oz can cannellini beans drained and rinsed
- 4 cups chicken stock + 2 cups filtered water
- salt and pepper
- freshly grated parmesan for serving
- In a large pot, add the olive oil, chopped yellow onion, thyme, and 1/8 tsp salt. Set the pot over medium or medium low heat and cook the onions for about 20 minutes until they are soft and translucent. Pay attention to the heat and make sure the onions don’t brown (turn the heat down if the onions are browning instead of staying clear).
- Once the onions are softened, add the garlic and escarole, and cook for about 5 minutes until the escarole is wilted. Add the white beans, chicken stock, and water, and bring to a simmer by bumping the heat to medium high. Once the white beans are heated through (about 5-8 minutes), taste the soup for seasoning, adding salt and pepper to taste. Serve the soup with freshly grated parmesan on top. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “White Bean and Escarole Soup”
I made this soup last night and it was delicious. The only thing was I had to substitute the escarole for chard since the store was out of escarole. It turned out great. I added some ham too and then made the fluffy pretzels and my husband is still talking about his dinner last night. Will definitely make again.
Fantastic, Steph! And that was a great substitution to make. So glad you both enjoyed the soup and pretzels.
It tured out great. I wasn’t sure if the Chard would hold up but it did. I imagine Kale would work too.
Off to make the Chicken wings next for Sunday. Love your website and keep passing it on to my buddies for the “ass-friendly” recipes. Just love that response from another subscriber..:-)
I love soup and make it quite often these days. White beans in a soup are great because they taste great and are so healthy and filling. Your soup looks wonderful!
So funny … I’ve had the exact same conversation with myself every time I make soup! And that is one of my faves.
I actually make soup quite a lot, mainly because there’s not much work to it, and you can get so many different varieties and flavors into one. I’ve tried (and loved) everything from basil tomato soup with goat cheese, rutabaga soup with a gemuse bouquet (a type of German seasoning) broth, and classic potato soup. Soups are amazing, I think. 😀 I’ll have to try this one sometime, it looks really good!
I need this for my lunch 🙂 Beautiful soup!
I just made this soup and not only is it delicious, it’s super easy to make. Two things are key: don’t forget the fresh thyme; also escarole has that lovely texture that stands up in soup, so don’t use anything else. Mmmmm……..
Hi Daisy, that’s wonderful!!! I’m so glad you enjoyed the soup. I agree about the fresh thyme, it makes such a difference.
This looks like a lovely soup. White beans really are amazing in soups.
I never come up with soup when just looking in my kitchen. I have to make an effort to think of it or print out a recipe like this so I remember! Looks so comforting and great for the cold!
This looks very comforting! A soup that makes me want to stay inside instead of riding my bike.