I keep coming back to this soup because it’s quick to make and deeply satisfying. I like how the parmesan rind quietly infuses the broth with depth while the lemon at the end brightens everything up. It’s the kind of soup I enjoy year-round, especially with a piece of crusty bread on the side.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 3 cloves garlic minced or pressed 4 cups low-sodium chicken broth 1 15-ounce can cannellini beans 1 1-ounce piece fresh parmesan or fresh parmesan rind 1 pinch red pepper flakes more or less to taste ¾ cup dry ditalini pasta 1 pound escarole rinsed well, chopped 1 tablespoon fresh lemon juice salt to taste freshly cracked black pepper to taste
I start by placing a large pot over medium heat and drizzling the olive oil across the bottom. Once the oil is hot and shimmery, I add the garlic and sauté it, stirring frequently, until very fragrant, about 60 seconds, being careful not to let it burn.
I pour in the chicken broth and stir, scraping up any garlic stuck to the bottom of the pot. Then I add the cannellini beans, parmesan piece or rind, red pepper flakes, and ditalini pasta. I stir everything together, increase the heat to medium-high, and bring the soup to a rolling boil.
Once boiling, I immediately reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. I add the chopped escarole, stir it in, bring the soup back to a boil briefly, then reduce the heat again and simmer for another 5 minutes until the pasta is tender and the escarole is fully wilted.
I remove the pot from the heat and let it cool slightly before stirring in the lemon juice, salt, and freshly cracked black pepper. I taste and adjust the seasoning as needed before serving.
Servings and Timing
I usually divide this soup into 4 servings. Prep time takes about 15 minutes, cook time is another 15 minutes, and the total time comes to roughly 30 minutes.
Variations
I sometimes add extra red pepper flakes when I want more heat. When I’m in the mood for a heartier soup, I increase the amount of beans slightly. I also enjoy swapping the pasta shape with another small variety if that’s what I have on hand.
Storage/Reheating
I store leftover escarole soup in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stovetop or in the microwave, stirring often until heated through.
FAQs
Can I make this soup ahead of time?
I often make it ahead and reheat it gently before serving.
Does the pasta soak up a lot of broth?
I notice the pasta absorbs some liquid, so I add a splash of broth when reheating if needed.
Can I use a different type of bean?
I’ve used other white beans with good results.
Do I need to remove the parmesan rind?
I remove it before serving once it has softened and released its flavor.
Is escarole bitter in soup?
I find it mellows beautifully once cooked.
Can I add more vegetables?
I sometimes add onion or celery at the beginning for extra depth.
What makes this soup flavorful?
I think the garlic, parmesan rind, and lemon juice work together to build flavor.
Can I freeze this soup?
I usually don’t freeze it because the pasta texture changes.
How do I keep the garlic from burning?
I stir constantly and keep the heat at medium.
What should I serve with escarole soup?
I love serving it with crusty bread and a drizzle of olive oil.
Conclusion
I enjoy making this escarole soup when I want something quick, comforting, and full of classic flavor. It’s simple but satisfying, and it always reminds me how good a few quality ingredients can be when cooked with care.
A simple and comforting escarole soup made with tender pasta, creamy cannellini beans, garlic, and a rich parmesan-infused broth, finished with bright lemon juice.
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced or pressed
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece fresh parmesan cheese or parmesan rind
1 pinch red pepper flakes (to taste)
¾ cup dry ditalini pasta
1 pound escarole, rinsed well and chopped
1 tablespoon fresh lemon juice
Salt, to taste
Freshly cracked black pepper, to taste
Olive oil, for serving
Grated fresh parmesan cheese, for serving
Crusty bread, for serving
Instructions
Heat a large pot over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 60 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth and stir, scraping up any garlic from the bottom of the pot.
Add the cannellini beans, parmesan piece or rind, red pepper flakes, and ditalini pasta. Stir well and bring the soup to a rolling boil over medium-high heat.
Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
Add the chopped escarole, stir, bring briefly back to a boil, then reduce the heat again and simmer for another 5 minutes until the pasta is tender and the escarole is wilted.
Remove the pot from the heat and let it cool slightly. Stir in the lemon juice, salt, and freshly cracked black pepper.
Taste and adjust seasoning as needed. Remove the parmesan rind before serving.
Serve warm with a drizzle of olive oil, grated parmesan, and crusty bread.
Notes
The parmesan rind adds depth to the broth; remove it before serving.
Add extra broth when reheating, as the pasta absorbs liquid.
Red pepper flakes can be adjusted for more or less heat.
Other small pasta shapes can be substituted if needed.
