Ultimate Escarole and Beans Soup – Hearty & Cozy
This hearty escarole and beans soup is the perfect comforting dish for cozy nights. Packed with greens, creamy cannellini beans, and savory garlic broth, it's simple, satisfying, and full of flavor.
Equipment
- 1 Pressure cooker optional
- 1 Large pot required
- 1 Wooden spoon
Ingredients
- 2 tbsp olive oil extra virgin
- 4 - garlic cloves minced
- 1 small onion finely chopped
- head escarole washed and chopped
- 4 cups broth chicken or vegetable
- 2 cans cannellini beans 15 oz, drained
- salt to taste
- black pepper to taste
- ½ tsp red pepper flakes optional
- Parmesan cheese for serving, optional
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the chopped escarole, minced garlic, and a pinch of red pepper flakes. Season with salt and black pepper. Cook for a few minutes, stirring occasionally, until the escarole softens and wilts.
- Pour in ½ cup of vegetable broth and let it simmer, uncovered, for about 5 minutes to start building flavor.
- Add the white beans with their liquid along with another ½ cup of broth. Give everything a gentle stir and let it simmer for around 10 minutes so the flavors can come together beautifully.
- Taste and adjust the seasoning to your liking—more salt, pepper, or a bit of heat if you want.
- Spoon the beans and escarole into serving bowls. Sprinkle with grated Parmesan cheese if you’d like. Serve it over toasted crusty bread, or enjoy it as a comforting soup with bread on the side. Either way, it's delicious!
Notes
- Escarole is usually found near lettuce and other leafy greens at the store. Make sure to rinse it well to remove any grit.
- This dish is best enjoyed fresh—it doesn’t store well in the fridge.
- Want to switch it up? Try serving it over pasta instead of bread.
- Nutritional values don’t include bread, cheese, or any extra salt added during cooking.