Italian White Bean Soup with Escarole Combo
Warm, hearty, and brimming with rustic Italian charm, this Italian White Bean Soup with Escarole is the perfect cozy meal for any day of the week. Featuring tender white beans, earthy escarole, and aromatic vegetables simmered in a flavorful broth infused with thyme, oregano, and a gentle kick of red pepper flakes, this recipe is both satisfying and nutrient-packed. Ready in just 45 minutes, it’s an easy, one-pot wonder that’s ideal for busy weeknights or a comforting weekend dinner. Serve it with a sprinkle of Parmesan and slices of crusty bread for a complete and irresistible meal. Perfect for those seeking wholesome flavors, this vegetarian soup is a must-try for fans of Italian-inspired recipes.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 15-ounce cans canned white beans (like cannellini or Great Northern beans), drained and rinsed
- 6 cups vegetable broth
- 1 head escarole, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, and cook for 3–4 minutes or until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring frequently, until the vegetables start to soften.
Add the drained and rinsed white beans, vegetable broth, dried thyme, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to blend.
Add the chopped escarole to the soup. Stir well and cook for another 7–10 minutes, or until the escarole is tender and wilted.
Taste and adjust seasonings if needed, adding more salt or black pepper to your preference.
Ladle the hot soup into bowls and optionally garnish with grated Parmesan cheese.
Serve with slices of crusty bread on the side for dipping.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.3 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1196 mg | 25% | |
*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.
