Here’s the ultimate cozy meal for a chilly night: Cannellini Bean and Escarole Soup! It’s super simple to throw together and packed with all the good stuff.
This soup has tender beans, fresh bitter escarole and a mix of carrots, celery, and onion that make it extra comforting. A squeeze of lemon keeps things bright and with pasta and parmesan stirred in, this soup totally hits the spot. Grab some crusty Italian bread for dunking, and you’re all set!
This soup brings so much flavor without a ton of effort. The beans and greens simmer together in a savory broth with a mix of veggies and garlic for extra depth. Just a pinch of red pepper flakes adds a nice kick, while the lemon and parmesan keep it fresh and satisfying.
This is the kind of white bean soup that is ideal for a weeknight dinner when you want something easy and nourishing, or for a cozy weekend meal that calls for a little extra comfort on a chilly day.
If you are looking for more soup recipes, check out our: Roasted Red Pepper and Smoked Gouda Soup, Spicy Cauliflower Soup or Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots.
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Why You Will Love This Recipe
- Simple: This soup is a breeze to make with just a few simple ingredients. Just sauté the veggies, add in the broth and beans, then let everything simmer with the escarole and pasta. With minimal prep and a single pot, it’s a quick recipe perfect for any weeknight!
- Comforting: This easy recipe is packed with hearty beans, tender greens and warm broth. It is the ultimate comfort food for the cold winter months. The pasta and parmesan add richness, while the fresh veggies and lemon make each bite cozy and satisfying.
- Versatile: You can easily swap the escarole for spinach, kale or Swiss chard and use any small pasta you have on hand. Plus, you can adjust the spice level or add your favorite herbs to make it your own!
Ingredients
Here are the simple ingredients you will need for this cannellini bean soup recipe. You will be able to find all of these ingredients at your local grocery store.
- Olive oil: Use a good quality olive oil for the best flavor.
- Onion: Use a diced white onion.
- Carrots: Buy whole carrots and peel and dice before starting the recipe.
- Celery: Dice the celery finely.
- Garlic: Use fresh minced garlic for the best flavor.
- Red pepper flakes: If you like spice, feel free to use more red pepper flakes. If you don't like spice, you can omit the red pepper flakes for a more mild soup.
- Chicken stock: Chicken stock or chicken broth will work equally well.
- Cannellini beans: Use two 15-ounce cans of cannellini beans rinsed and drained. Creamy cannellini beans add heartiness to this soup.
- Salt & black pepper
- Fresh Escarole: Escarole is also known as broad leaved endive. It is a lettuce with a slightly bitter flavor that wilts perfectly in soup. This leafy green vegetable is often found in Italian Wedding Soup or other Italian soups.
- Lemon juice: Use fresh lemon juice for the best flavor.
- Pasta: Any small shaped cooked pasta will do.
- Parmesan cheese: Shaved parmesan for serving.
Directions
Let's make this hearty soup together!
Step 1
In a large pot, heat the olive oil over medium heat. Add the onion, carrots and celery, and cook for about 10 minutes until they’re softened, stirring occasionally. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
Step 2
Pour in the chicken stock and add the drained and rinsed cannellini beans. Season with salt and pepper and stir well to combine. Bring the soup to a gentle simmer.
Step 3
Stir in the chopped escarole and lemon juice. Let the soup simmer until the escarole is just wilted, about 2-3 minutes. Stir in the cooked pasta right before serving to keep it from getting too soft.
Step 4
Stir in the cooked pasta right before serving to keep it from getting too soft. Ladle the soup into bowls, top with shaved parmesan, and enjoy! We love enjoying with crusty bread and a drizzle of olive oil.
Expert Tips and Tricks
Here are some expert tips to make one of my favorite soup recipes:
- Cook pasta separately: If you’re making this soup in advance or expect leftovers, cook the pasta separately and add it to individual bowls just before serving. This keeps the pasta from getting soggy in the soup.
- Adjust seasoning: Since canned beans, chicken stock and parmesan all add saltiness, taste the soup at the end and adjust the salt as needed to avoid over salting.
Kitchen Equipment
Here is some kitchen equipment you will need for this one-pot meal. You can find all of these products on Amazon.
- Soup pot - A good quality large soup pot is a must for soup season! This one is of great quality.
- Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this white bean escarole soup recipe.
- Escarole: You can swap escarole with other leafy greens like spinach, kale or Swiss chard. Keep in mind that some greens like kale may need a little longer to soften.
- Cannellini beans: If you can’t find cannellini beans, other white beans like great northern beans or navy beans work well too.
- Chicken stock: Substitute vegetable stock or vegetable broth for the chicken stock.
- Additions: For extra protein, toss in some cooked chicken, turkey or sausage. Feel free to add more vegetables like zucchini, bell peppers, or potatoes for added texture and flavor. Increase the red pepper flakes for more heat.
What To Serve With
Here are some recipes to serve alongside this simple soup recipe:
Frequently Asked Questions
Escarole is a type of bitter green part of the chicory family with a slightly peppery taste and crisp texture. It’s often used in salads or soups, where its mild bitterness adds a nice balance to the dish. When cooked, escarole softens up and takes on a more tender, savory flavor that’s perfect in soups and stews.
To thicken the soup without altering the flavor, blend a portion of the cannellini beans with some of the broth and add it back to the pot. This will add creaminess without changing the taste.
Yes! This soup actually tastes better the next day as the flavors continue to meld. Just store it in an airtight container in the fridge and reheat when you're ready to serve.
Recipe Storage and Reheating
Here are storage and reheating instructions for this escarole bean soup:
- Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Storage: To freeze the soup, let it cool completely, then transfer it to an airtight container or freezer safe bag. It will stay good for up to 3 months.
- Reheating Instructions: Reheat on the stovetop or in the microwave, adding a little extra broth if needed to adjust the consistency.
Other Recipes to Try
Easy Cannellini Bean and Escarole Soup Recipe
Ingredients
- 2 tablespoons olive oil
- ½ white onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes
- 4 cups chicken stock
- 2 15 oz cans cannellini beans drained and rinsed
- Salt and pepper to taste
- 1 lb escarole washed and chopped
- 1 cup small pasta cooked
- Shaved parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add white onion, carrots, and celery and sauté for 10 minutes, until softened. Add garlic and red pepper flakes. Sauté for 1 minute, until fragrant.
- Add chicken stock, cannellini beans, salt, and black pepper to the pot. Stir well and bring to a simmer. Add escarole and stir well. Continue to simmer until wilted.
- Add cooked pasta to the soup. Spoon into bowls and serve with parmesan cheese.
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