Escarole and Bean Soup

Here’s a hearty and comforting Escarole and Bean Soup recipe — a rustic Italian favorite that’s simple, wholesome, and packed with flavor.

Escarole and Bean Soup

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery ribs, diced

• 6 cups chicken or vegetable broth

• 2 (15 oz) cans cannellini beans, drained and rinsed

• 1 head escarole, cleaned and roughly chopped

• 1 teaspoon dried oregano (or Italian seasoning)

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• ¼ teaspoon red pepper flakes (optional, for heat)

• ½ cup grated Parmesan cheese, plus extra for serving

• Juice of ½ lemon (optional, for brightness)

• Crusty bread, for serving

Instructions:

1. Sauté the base

   • In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–7 minutes.

   • Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.

2. Build the soup

   • Pour in broth and add the bay leaf. Bring to a gentle boil, then reduce heat to a simmer.

   • Stir in the beans, mashing a few with the back of a spoon to thicken the broth slightly. Simmer 10 minutes.

3. Add the escarole

   • Stir in the escarole and cook until wilted and tender, about 5–7 minutes.

4. Finish with flavor

   • Remove bay leaf. Stir in Parmesan and a squeeze of lemon juice. Season with salt and pepper to taste.

5. Serve

   • Ladle hot soup into bowls, sprinkle with extra Parmesan, and serve with crusty bread.

🌿 Tips & Variations

• For a heartier version, add small pasta (like ditalini or orzo) during the last 10 minutes of cooking.

• If you like smoky flavors, stir in a bit of pancetta or bacon at the beginning with the onion.

• Escarole can be swapped with kale or spinach if needed.