Best 16 Escarole And Bean Soup Recipes

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Escarole and bean soup is a hearty and flavorful dish that can be enjoyed by people of all ages. It is a great way to use up leftover escarole and beans, and it can also be made with fresh ingredients. This soup is typically made with escarole, beans, garlic, onion, and tomatoes. However, there are many variations on the recipe, and you can add other vegetables or meats to suit your taste. Escarole and bean soup is a healthy and delicious meal that can be served for lunch or dinner.

Here are our top 16 tried and tested recipes!

ESCAROLE AND BEAN SOUP



Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Steps:

  • Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

MEATBALL, BEAN AND ESCAROLE SOUP



Meatball, Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
2 carrots, chopped
1 red onion, chopped
2 teaspoons chopped fresh rosemary
1 head escarole, roughly chopped (about 12 cups)
1 15-ounce can cannellini beans (do not drain)
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
12 beef meatballs
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
  • Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
  • Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD



White Bean, Bacon, and Escarole Soup with Dad's Sausage Bread image

Provided by Food Network

Categories     main-dish

Time 3h26m

Yield 6 to 8 servings

Number Of Ingredients 28

1 pound white beans (great northern or navy)
1 clove garlic, peeled, plus 1 teaspoon minced garlic
1/2 teaspoon dried thyme
6 peppercorns
1 bay leaf
1/2 pound bacon, diced
1 small onion, finely chopped
1 carrot, peeled and chopped
1 leek, white part only, chopped
1 stalk celery, chopped
12 cups chicken stock or broth
Salt and pepper
1 tablespoon olive oil
1 head escarole, washed and chopped
Crushed red pepper, optional
1 batch Dad's Sausage Bread, recipe follows
2 2/3 cups water
1/4 cup olive oil
2 teaspoons honey
8 cups all-purpose flour
7 grams rapid rise yeast (2 packets)
1 1/2 teaspoons coarse salt
2 pounds Italian sweet sausage, casing removed, crumbled
2 teaspoon black pepper
3 large eggs, lightly beaten
1 cup mozzarella, diced
3 tablespoons Parmesan, grated
2 tablespoons parsley, chopped

Steps:

  • Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
  • Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
  • Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
  • Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
  • Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
  • Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
  • While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
  • Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
  • Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
  • Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
  • Preheat oven to 375 degrees.
  • Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

WHITE BEAN AND BACON SOUP WITH ESCAROLE



White Bean and Bacon Soup with Escarole image

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and greens.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 10 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Steps:

  • Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
  • Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
  • Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
  • Stir in escarole. Cook 2 minutes. Season with salt and pepper.

ESCAROLE AND WHITE BEAN SOUP



Escarole and White Bean Soup image

This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.

Provided by Transylmania

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans cannellini beans
1 medium head escarole, sliced finely (about 6 cups when cut finely)
2 cups low sodium chicken broth
1 (28 ounce) can peeled whole tomatoes
2 teaspoons oregano
3 tablespoons olive oil
6 garlic cloves, peeled and smashed
1 -2 teaspoon aleppo pepper
salt and pepper

Steps:

  • In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
  • Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
  • In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
  • Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.

Nutrition Facts : Calories 450.1, Fat 12.1, SaturatedFat 1.9, Sodium 60.5, Carbohydrate 64.8, Fiber 16.1, Sugar 6.6, Protein 25.3

ESCAROLE AND BEAN SOUP WITH SAUSAGE



Escarole and Bean Soup With Sausage image

Make and share this Escarole and Bean Soup With Sausage recipe from Food.com.

Provided by Sandyg61

Categories     Low Cholesterol

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb Italian turkey sausage link
3 tablespoons olive oil, divided
1 large onion, chopped
3 garlic cloves, chopped
1 head escarole, washed and coarsly chopped
salt and pepper
6 cups chicken broth
15 1/2 ounces cannellini beans, drained
1/2 cup orzo pasta
1/4 cup finely chopped fresh parsley
2 tablespoons lemon juice (optional)

Steps:

  • Remove casing and cut each sausage link into 8 pieces; shape into balls.
  • Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
  • Remove sausage from pan and set aside. Discard pan drippings.
  • Return pan to heat; add remaining 2 Tbsp basting oil and onions.
  • Cook, stirring occasionally, 2-3 min, until onions are translucent.
  • Add garlic; cook, stirring until softened, about 1 minute
  • Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
  • Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
  • Reduce heat and simmer 10 minute
  • Add pasta; simmer 10 minute
  • Add parsley and lemon juice. Season to taste with salt and pepper.

ESCAROLE AND BEAN SOUP



Escarole and Bean Soup image

This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.

Provided by Rosemarie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 6

6 cloves garlic, minced
1 sweet onion, chopped
2 (15 ounce) cans navy beans
1 quart chicken broth
1 teaspoon adobo seasoning
4 cups chopped escarole

Steps:

  • Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
  • Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 40.4 g, Fat 0.9 g, Fiber 15.9 g, Protein 12.3 g, SaturatedFat 0.1 g, Sodium 339.9 mg, Sugar 1.6 g

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 pound navy beans
12 cups Homemade Beef Stock
1 large onion, minced
3 cloves garlic, minced
2 bay leaves
1/4 pound pancetta (Italian raw bacon), cut into 1/4-inch cubes
1 large head of large escarole
Salt
Freshly ground black pepper

Steps:

  • Soak beans overnight, or boil for 3 minutes and then soak for 1 hour. Drain beans, discarding the soaking liquid. Simmer beans in stock with onion, garlic, and bay leaves until beans are tender, about 1 hour. Blanch pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking.
  • Wash escarole, and pat dry. Roughly chop escarole; set aside.
  • When beans are thoroughly cooked, add chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper.

ESCAROLE, BEAN AND SAUSAGE SOUP



Escarole, Bean and Sausage Soup image

Provided by Dawn Murray

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Low/No Sugar     Sausage     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 tablespoons olive oil
3/4 pound kielbasa sausage, diced
4 large garlic cloves, chopped
1 large head escarole, coarsely chopped
3 14 1/2-ounce cans low-salt chicken broth
1 15-ounce can cannellini (white kidney beans)
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.

DAD'S ESCAROLE AND BEAN SOUP



Dad's Escarole and Bean Soup image

This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese.

Provided by Islandgirl17

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h25m

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, diced
6 cups water
6 cubes chicken bouillon
3 (15 ounce) cans cannellini beans, drained and rinsed
1 (16 ounce) can diced tomatoes
salt and pepper to taste
1 pound torn escarole
6 cloves garlic, minced

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  • Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.

Nutrition Facts : Calories 271 calories, Carbohydrate 37.9 g, Cholesterol 0.6 mg, Fat 8 g, Fiber 11.4 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 1732.2 mg, Sugar 2.9 g

WHITE BEAN AND ESCAROLE SOUP WITH GARLIC



White Bean and Escarole Soup with Garlic image

Easy to make and satisfying White Bean and Escarole Soup recipe

Categories     Soup/Stew     Bean     Garlic     Tomato     Sauté     Vegetarian     Quick & Easy     Escarole     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoons olive oil
1 cup chopped onion
1 large carrot, cut into small dice
5 large garlic cloves, peeled, flattened
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) canned vegetable broth or low-salt chicken broth
3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2- to 16-ounce can diced tomatoes, drained
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Lade soup into bowls. Sprinkle with Parmesan cheese and serve.

V8 ESCAROLE AND WHITE BEAN SOUP



V8 Escarole and White Bean Soup image

Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!

Provided by januarybride

Categories     Clear Soup

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups water
1 (19 ounce) can cannellini beans, drained
2 chicken bouillon cubes
1 cup vegetable juice
1 cup chopped onion
1 cup chopped carrot
2 tablespoons chopped garlic
1/2 teaspoon italian seasoning
4 cups chopped escarole
1/2 cup parmesan cheese

Steps:

  • In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
  • Add escarole and cool 3 minutes, or until wilted.
  • Stir in cheese and serve.
  • Garnish with fresh parsley and/or additional Parmesan cheese.

Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1

CANNELLINI BEAN AND ESCAROLE SOUP



CANNELLINI BEAN AND ESCAROLE SOUP image

Categories     Bean

Yield 10-12 servings

Number Of Ingredients 14

2½ cups dried cannelini beans (1 pound)
½ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
6 medium garlic cloves, minced
¼ teaspoon chili flakes
¼ cup tightly packed chopped flat-leaf parsley
1 cup minced yellow onion
1 cup minced celery
1 cup drained canned San Marzano tomatoes, coarsely chopped
2 ounces Parmigiano-Reggiano rinds, scraped (see Andrew's Note, page 102)
3 quarts water
Kosher salt
1 head escarole, cored and chopped into 2-inch pieces
Freshly cracked black pepper
Finely grated Parmigiano-Reggiano

Steps:

  • Place the beans in a large bowl and pick through them, removing any stones or debris. Cover with cool water and let sit for at least 8 hours, or overnight. Drain. In a Dutch oven, warm the olive oil over medium heat. Add the garlic. Once it begins to sizzle and become fragrant, add the chili flakes and cook for 30 seconds, then add the parsley and cook for 1 minute. Do not allow anything to brown. Add the onion and celery and stir to combine. Cover the pot, reduce the heat to low, and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Cut the cheese rinds into small pieces, to maximize the surface area exposed to the cooking liquid, and tie up in a small square of cheesecloth. Add this sachet, the beans, and the water to the pot and bring to a simmer. Skim any foam that comes to the surface and stir in salt to taste. Reduce the heat to maintain a gentle simmer and cook the beans until tender, 30 to 45 minutes. (Cooking time will vary, depending upon the age of the beans.) Add the escarole and cook until tender and wilted, 10 minutes. Season the soup with more salt and pepper to taste. Ladle the soup into warmed bowls and finish with grated Parmigiano-Reggiano and a drizzle of olive oil.

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, chopped (about 1/3 cup)
1 small onion, chopped
4 cloves garlic, minced
1 small sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) coarsely chopped
5 cups chicken broth, homemade or low-fat canned
2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained
1 cup chopped canned tomato
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, optional

Steps:

  • Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more.
  • Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.

WHITE BEAN AND ESCAROLE SOUP WITH SPICY POLENTA



White Bean and Escarole Soup with Spicy Polenta image

Provided by Antonio Pisaniello

Categories     Soup/Stew     Bean     Garlic     Leafy Green     Pork     Bake     Dinner     Lunch     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 cup dried cannellini (white kidney beans)
12 cups water (or more), divided
1/2 cup 1/4-inch dice prosciutto (about 3 ounces)
1 head of garlic, cut crosswise in half
1/2 teaspoon fennel seeds, divided
1/8 teaspoon dried crushed red pepper
3 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup polenta or yellow cornmeal
8 cups coarsely chopped lightly packed escarole leaves (from 1 large head)

Steps:

  • Place beans in heavy medium saucepan and add enough cold water to cover by 3 inches. Soak overnight. Drain. Return beans to pan. Add 8 cups water and bring to boil. Reduce heat to medium-low. Simmer gently until beans are tender, stirring occasionally, about 1 hour 15 minutes. Cool beans completely in liquid.
  • Place remaining 4 cups water, prosciutto, 1/2 garlic head, and 1/4 teaspoon fennel seeds in heavy large saucepan. Bring to boil; reduce heat and simmer 10 minutes. Strain prosciutto broth into large measuring cup, reserving solids in strainer for soup. Add enough water to prosciutto broth to measure 4 cups. Return broth mixture to same saucepan. Add dried crushed red pepper, 2 tablespoons oil, and remaining 1/4 teaspoon fennel seeds. Gradually whisk in polenta. Bring to boil, whisking constantly. Remove from heat; cover and let stand 2 hours.
  • Preheat oven to 350°F. Grease large baking sheet. Spread polenta on prepared baking sheet, pressing with wet hands into 1-inch-thick round. Make 2-inch hole in center to allow steam to escape during baking. Brush with 1 tablespoon oil. Bake until crisp at edges, about 35 minutes.
  • Meanwhile, drain beans, reserving 3 cups cooking liquid. Heat remaining 1/2 cup oil in heavy large pot over medium heat. Add remaining 1/2 garlic head, cut side down, and sauté 2 minutes. Add escarole and sauté until wilted, about 2 minutes. Add beans with 3 cups cooking liquid. Remove skins from garlic in reserved solids from prosciutto broth; add solids to soup. Simmer soup 10 minutes to blend flavors. Season soup generously with salt and pepper. Discard remaining halved garlic from soup.
  • Ladle soup into shallow soup bowls. Cut polenta into wedges. Serve alongside soup.

ITALIAN ESCAROLE AND WHITE BEAN SOUP



ITALIAN ESCAROLE AND WHITE BEAN SOUP image

Categories     Soup/Stew     Bean

Yield 6

Number Of Ingredients 10

10 ounces ditalini pasta (use brown rice pasta for gluten-free)
Kosher salt
1 teaspoon olive oil
1 medium onion, chopped
8 cups (64 ounces)
Swanson's 33% less sodium chicken or vegetable broth*
1 (15-ounce) can cannellini beans* rinsed and drained
Freshly cracked black pepper
1 head escarole, leaves washed and torn into a few pieces
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Steps:

  • Cook the pasta to al dente in a pot of salted water. Drain and set aside. Heat a large nonstick pot over medium heat. When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the broth and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes. To serve divide the cooked pasta among 6 serving bowls. Ladle the soup over the pasta, sprinkle with Parmesan, if desired, and serve.

###

Tips for Making Escarole and Bean Soup

- Choose fresh, tender escarole leaves. Avoid any leaves that are wilted or bruised. - Rinse the escarole thoroughly to remove any dirt or grit. - Chop the escarole into small pieces. This will help it cook evenly and make it easier to eat. - Use a variety of beans in your soup. This will add flavor and texture. - Soak the beans overnight before cooking. This will help them cook faster and more evenly. - Use a flavorful broth as the base of your soup. This will add depth and richness to the flavor. - Add vegetables to your soup. This will make it more nutritious and filling. - Season the soup to taste with salt, pepper, and other herbs and spices. - Serve the soup hot with a side of crusty bread or crackers. ###

Conclusion

Escarole and bean soup is a delicious, hearty, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and vegetables. With its simple ingredients and easy preparation, this soup is sure to become a family favorite. This simple yet flavorful soup is packed with healthy ingredients like escarole, beans, and vegetables. It's also a great source of fiber, protein, and vitamins. So next time you're looking for a quick and easy meal, give this escarole and bean soup a try. You won't be disappointed!

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