Quick and simple White Bean Escarole Soup is the ready in minutes meal that is hearty and comforting. Fresh escarole is simmered with garlic-y chicken broth and white beans for an Italian meal you’ll add to your weekly menu all year long.

Escarole soup with beans in a white bowl with crushed red peppers in a white dish.


White Bean Escarole Soup

It’s fall and the rainy chill is here today. I can’t believe how chilly it is and I’m constantly sitting under a blanket craving a cup of soup. I like to keep a few easy pantry recipes at the ready for times like this. Beans are always a staple and they’re perfect for bulking up a simple soup.

Also….lazy days call for easy meals and soup is always something you can have ready in minutes. This easy Escarole Soup is something we make pretty often, especially now, because I’m never in the mood to cook one dinner rolls around.

Some Italians call Italian Wedding Soup “Escarole Soup” with it’s tender meatballs and orzo pasta. I have an Italian Friend that shared that tidbit with me and so I shared with her MY Escarole Soup recipe and she immediately changed her tune.

If you’re looking for an easy dinner, this is it. And, the whole family will love it just as much as you did making it. 

Overhead shot of two white bowls with escarole soup on a white background.

What is Escarole Soup

Escarole Soup is a traditional Italian soup that’s commonly made to celebrate St. Nicholas Day on December 6th. It’s a take on Italian Wedding Soup which is, commonly, also known as Escarole Soup.

It’s a favorite because it’s simple to prepare and uses common pantry staples like garlic, beans and chicken stock.

What is Escarole?

Escarole is a leafy green vegetable that is a memory of the chicory family like endive. Like other chicories, it’s common in Italian cuisine and can be served raw or cooked.

Escarole soup on a silver spoon over a bowl of soup in a white bowl.

How To Make Escarole Soup

You’re really going to appreciate how amazingly simple this soup is to make. Here it goes:

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onions and cook for 1-2 minutes. 
  3. Stir in the garlic and cook for one minute.
  4. Saute the escarole in the pot with the garlic and cook until softened.
  5. Add the chicken stock and bring to a boil
  6. Stir in the beans and parmesan, continuing to cook for 5 minutes.
  7. Serve the soup with olive oil, parmesan cheese and crushed red pepper, if desired.

Traditional Escarole Soup doesn’t contain onions but I love the sweetness that it adds to the soup. You can leave them out if you want. There are no rules here. 

Escarole Soup in a white bowl on a white background.

How To Cut Escarole

  • Cut – To cut escarole for escarole soup, simply chop the escarole into 1-2 inch pieces. 
  • Rinse – Place the escarole in a colander and rinse to remove any dirt or debris.
  • Dry – Lightly pat dry with a clean kitchen towel.
  • Store – To store cut escarole, you can transfer to a paper towel lined zip top bag and add the escarole to the bag. Press out the air and seal shut. 
  • Enjoy – Escarole can then be stored in the refrigerator for up to 48 hours.
overhead shot of escarole soup with white beans in a white bowl with a blue tasseled towel near the top of the bowl.

Variations on Escarole Soup

You can easily change this recipe up to keep it from becoming boring. 

Sometimes we like to add crumbled, cooked sausage or a hit of lemon juice and zest to brighten things up. Or you can add some tiny meatballs to make it Italian Wedding soup. Don’t forget the tiny pasta, too!

Stir in a spoonful of Basil Pesto to add some epically amazing flavor.

More Easy Soup Recipes

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overhead shot of escarole soup with white beans in a white bowl with a blue tasseled towel near the top of the bowl.

Get the Recipe: Tuscan Bean Escarole Soup Recipe

Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ready in minutes, this easy Escarole Soup is quick and hearty. Made with tender escarole, garlic-y broth, white beans and parmesan cheese.
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Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 pound escarole, chopped
  • 1/2 tablespoon kosher salt
  • 4 cups low sodium chicken stock, or chicken broth
  • 15 ounce can cannellini beans, drained and rinsed
  • 1/4 cup grated parmesan cheese, plus more for serving
  • Freshly ground black pepper
  • extra-virgin olive oil, for serving
  • Crushed red pepper

Equipment

  • stockpot

Instructions 

  • Heat the olive oil in a pot over medium heat.
  • Add the onions and cook for 1-2 minutes.
  • Stir in the garlic and cook for one minute.
  • Saute the escarole in the pot with the garlic and cook until softened.
  • Add the chicken stock and bring to a boil
  • Stir in the beans and parmesan, continuing to cook for 5 minutes.
  • Serve the soup with olive oil, parmesan cheese and crushed red pepper, if desired.

Notes

Leftover Escarole Soup can be stored in an airtight container in the refrigerator for up to 5 days.
Calories: 338kcal, Carbohydrates: 48g, Protein: 22g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 721mg, Potassium: 1661mg, Fiber: 13g, Sugar: 2g, Vitamin A: 1674IU, Vitamin C: 6mg, Calcium: 265mg, Iron: 8mg
Author: Kellie
Course: Dinner, lunch
Cuisine: Italian