Description
This Escarole and Bean Soup is a hearty yet light Italian-inspired dish made with tender escarole, creamy cannellini beans, and aromatic herbs. Brightened with lemon and finished with olive oil and Parmesan, it’s the perfect cozy, nourishing soup for any season.
Ingredients
4 tablespoons olive oil
5 cloves garlic, smashed
1 cup onion, diced small
1/2 cup celery, diced small
1/2 cup carrots, diced small
1 tablespoon lemon zest
2 teaspoons fresh rosemary, chopped
1/2 teaspoon crushed red pepper flakes
1 bay leaf
4 cups vegetable broth
2 (15-ounce) cans cannellini beans or navy beans, drained and rinsed
1 cup Castelvetrano olives, pitted
1 head escarole, washed and roughly chopped
3 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
To Serve:
Freshly grated Parmesan cheese
Crusty bread
Extra virgin olive oil, for drizzling
Instructions
- Heat a large pot over medium heat and add olive oil. Stir in garlic, onion, celery, and carrots, and sauté for 5–7 minutes until softened and fragrant.
- Add lemon zest, rosemary, crushed red pepper flakes, and the bay leaf. Cook for 1 minute to release the aromas.
- Pour in the vegetable broth and add the drained beans. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Stir in the Castelvetrano olives and chopped escarole. Simmer for 5 minutes until the greens are tender but still vibrant.
- Remove the bay leaf and stir in the fresh lemon juice. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and a drizzle of olive oil. Serve with warm crusty bread.
Notes
For a vegan version, skip the Parmesan or use a plant-based alternative.
Mash some of the beans before simmering to create a thicker, creamier texture.
Add small pasta like orzo or ditalini for a heartier soup.
Spinach, kale, or Swiss chard can replace escarole if needed.
Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 5 mg
