Escarole and Bean Soup
Cozy up with a bowl of hearty and nutritious Escarole and Bean Soup, a classic Italian-inspired dish that’s perfect for chilly evenings or a healthy weeknight dinner. This flavorful soup features tender escarole, creamy cannellini beans, and aromatic hints of garlic and crushed red pepper flakes simmered in a savory vegetable broth. A parmesan rind infuses the soup with rich, umami depth, while a final garnish of freshly grated parmesan cheese adds a touch of elegance. Simple and satisfying, this one-pot recipe comes together in just 45 minutes, making it an ideal choice for busy cooks seeking comforting meals packed with wholesome ingredients. Pair it with crusty bread for a complete, rustic dining experience. Whether you're craving a warm hug in a bowl or looking for a nutritious family dinner idea, this Escarole and Bean Soup delivers on flavor, nutrition, and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 0.25 teaspoons crushed red pepper flakes
- 1 head escarole, rinsed and chopped
- 6 cups vegetable broth
- 2 14-ounce cans cannellini beans, rinsed and drained
- 1 piece parmesan rind (optional, for extra flavor)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups grated parmesan cheese, for garnish
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for 1 more minute until fragrant.
Add the chopped escarole to the pot and stir until it begins to wilt, about 2 minutes.
Pour in the vegetable broth and bring to a gentle simmer.
Stir in the cannellini beans and add the parmesan rind, if using.
Season with salt and black pepper, then cover and simmer for 20 minutes to allow the flavors to meld.
Remove and discard the parmesan rind before serving.
Ladle the soup into bowls and garnish with grated parmesan cheese.
Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7999 mg | 348% | |
| Total Carbohydrate | 368.4 g | 134% | |
| Dietary Fiber | 81.0 g | 289% | |
| Total Sugars | 38.2 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1750 mg | 135% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 7020 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
