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Escarole Soup

Escarole soup is a rustic Italian classic that combines tender leafy greens, white beans, and rich broth into a comforting and elegant dish. It is packed with vitamins and fiber, naturally vegetarian, and perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 pound fresh escarole roughly chopped
  • 6 cups vegetable broth or chicken broth
  • 1 can white beans 15 ounces, drained and rinsed
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon Italian seasoning
  • Juice of 1/2 lemon
  • Grated Parmesan cheese for serving

Equipment

  • Large soup pot or Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon for stirring
  • Colander for draining beans
  • Ladle for serving

Method
 

  1. Pour the olive oil into a large soup pot over medium heat and warm for about one minute.
  2. Add the diced onion and minced garlic, stirring frequently until fragrant and the onion becomes translucent, roughly 3 to 4 minutes.
  3. Pour in the 6 cups of broth and bring the mixture to a gentle boil over medium-high heat, about 5 minutes.
  4. Add the salt, black pepper, red pepper flakes if using, and Italian seasoning to the hot broth and stir well. Taste and adjust seasonings as needed.
  5. While the broth heats, wash escarole thoroughly under cold running water, then roughly chop into bite-sized pieces, discarding tough outer leaves if yellowed or damaged.
  6. Once the broth is simmering, add the chopped escarole in batches, stirring after each addition to help it wilt down.
  7. Drain and rinse the canned white beans, then add them to the pot. Stir gently and let simmer together for about 5 minutes to warm through and absorb flavors.
  8. Squeeze the juice of half a lemon into the pot and stir thoroughly to brighten and balance the flavors.
  9. Taste the soup and adjust salt, pepper, or lemon juice as needed before serving.
  10. Serve each bowl topped with a generous handful of freshly grated Parmesan cheese and a drizzle of good olive oil.

Notes

Serve as a warming soup on its own or paired with crusty garlic bread, fresh salad, or light proteins. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop.