“Discover the rich flavors and health benefits of escarole and bean soup, a comforting and hearty dish perfect for any season.“
craving a cozy, comforting bowl of goodness, this Escarole and Bean Soup is calling your name! 💛🥣 It’s hearty, packed with flavor, and loaded with creamy cannellini beans, tender escarole, and a rich pancetta-infused broth. The best part? It’s simple to make yet tastes like it’s been simmering for hours. Serve it with crusty Italian bread and a sprinkle of Parmigiano Reggiano, and trust me—this soup will warm your soul!
Why You’ll Love Escarole and Bean Soup
- Cozy & Nourishing – Packed with protein, fiber, and hearty veggies, this soup is as nutritious as it is delicious.
🍲 *Did you know escarole and beans have been a staple in Italian cuisine for centuries? Learn more about their history and health benefits in this in-depth guide!👉👉The Truth About Escarole and Beans You Need to Know…
- Rich & Flavorful Broth – The pancetta, garlic, and Parmigiano rind take the broth to the next level.
- Easy to Make – Just a few simple steps for a restaurant-quality meal.
Ingredients Escarole and Bean Soup
Gather up these simple ingredients to make Escarole and Bean Soup. The exact measurements will be in the recipe card below!
For the Soup Base:
- Olive oil – For sautéing and adding richness.
- Pancetta – Adds a deep, savory flavor.
- Celery & Onion – The aromatic base of the soup.
- Garlic – Because garlic makes everything better!
- Russet Potatoes – Adds creaminess and texture.
- Cannellini Beans – Creamy, protein-packed, and super satisfying.
For the Broth & Greens:
- Chicken Stock – The rich, flavorful base of the soup.
- Escarole – A slightly bitter green that softens beautifully in the broth.
🥬 Worried about your escarole turning out too bitter? Check out this expert guide on how to fix bitter escarole soup with simple tricks to balance the flavors!👉👉How to Fix Bitter Escarole Soup with Simple Tricks…
- Parmigiano Reggiano Rind (Optional) – Adds an incredible depth of flavor.
- Salt & Pepper – To season perfectly.
For Serving:
- Grated Parmigiano Reggiano – For that extra touch of umami goodness.
- Crusty Italian Bread – Because soup always needs good bread!
👉 Full ingredient list with measurements is in the recipe card below!
How to Make Escarole and Bean Soup
Sauté the Pancetta & Veggies
- In a large heavy pot, heat the olive oil over medium-low heat.
- Add the pancetta and cook until the fat renders (about 10-12 minutes).
- Stir in the celery and onion and cook for another 7 minutes, until softened.
Add the Potatoes & Garlic
- Toss in the potatoes and stir to coat them in the flavorful oil.
- Cook for 5 minutes, stirring frequently.
- Add the garlic and cook for 2 minutes more.
Simmer the Soup
- Pour in the chicken stock and add the Parmigiano rind and beans.
- Let it cook for 15-20 minutes, until the potatoes and beans are tender.
Mash for Thickness
- Use a wooden spoon to mash some of the beans and potatoes against the side of the pot.
- This helps thicken the soup naturally without any cream!
🥣 Want your soup to be extra thick and creamy? Learn expert tips and tricks on how to naturally thicken bean soup for the perfect consistency!👉👉What Makes Bean Soup Thicker? Expert Tips and Tricks…
Add the Escarole & Finish
- Stir in the chopped escarole and cook for about 5 minutes, until tender.
- Season with salt and pepper to taste.
- If the soup is too thick, add a splash of extra chicken stock or water to adjust the consistency.
Step 6: Serve & Enjoy!
- Remove the cheese rind and ladle into bowls.
- Top with grated Parmigiano Reggiano and a drizzle of olive oil.
- Serve with crusty Italian bread—and enjoy every cozy bite!
How to Serve Escarole and Bean Soup
- With Crusty Bread – A must! Dip Italian bread into the rich, flavorful broth.
🥧 Want a heartier meal to go with your soup? Try pairing it with this incredible Beef and Potato Pie—a rich and comforting dish that complements the flavors beautifully! 👉👉The Best Homemade Beef and Potato Pie Recipe Ever…
- With a Side Salad – A light arugula or tomato salad balances the meal beautifully.
- Topped with Extra Cheese – Because a little extra Parmigiano Reggiano never hurts!
Make Ahead and Storage
Storing Leftovers
- Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
Freezing Escarole and Bean Soup
- This soup freezes beautifully! Store it in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Escarole and Bean Soup
- Reheat on the stovetop over low heat, adding a splash of chicken stock or water to thin if needed.
Pro Tips for Making Escarole and Bean Soup
- Use Dried Beans for Extra Flavor – If you have time, soak and cook dried beans instead of using canned. It makes a huge difference!
- Don’t Skip the Cheese Rind – If you have a Parmigiano Reggiano rind, toss it in while the soup simmers. It adds incredible depth to the broth.
🍛 If your bean soup isn’t as flavorful as you’d like, don’t worry! Here’s a guide on how to fix bland bean soup and bring out its rich, hearty taste! 👉👉Bean Soup Lacking Flavor? Here’s How to Save It!…
- Mash Some Beans & Potatoes – This trick naturally thickens the soup, giving it a creamy texture without cream.
- Adjust the Broth to Your Liking – If the soup thickens too much, just add a splash of chicken stock or water before serving.
Bonus Variations for Escarole and Bean Soup
Want to switch things up? Here are some fun and delicious twists on the classic Escarole and Bean Soup that’ll keep things exciting every time you make it!
1️⃣ Spicy Sausage Escarole and Bean Soup
For those who love a little heat!
How to make it:
- Add 1/2 pound of spicy Italian sausage (crumbled) to the pot when cooking the pancetta.
- Sprinkle in a pinch of red pepper flakes for extra spice.
- Garnish with chopped fresh parsley and a squeeze of lemon juice for brightness.
Why you’ll love it: The spicy sausage adds a bold, meaty flavor that makes this soup extra hearty and satisfying!
2️⃣ Creamy Tuscan-Style Escarole and Bean Soup
A silky, indulgent twist on the classic!
How to make it:
- Stir in 1/2 cup of heavy cream or coconut milk at the end for a rich, velvety texture.
- Add sun-dried tomatoes and a handful of fresh basil for a Tuscan-inspired flavor.
- Serve with garlic butter crostini for the ultimate cozy meal.
💛 Why you’ll love it: The creaminess makes this soup ultra-luxurious while keeping it full of classic Italian flavors!
3️⃣ Lemon and Herb Escarole and Bean Soup 🍋🌿
🐟 If you love light, elegant meals, you’ll also enjoy this Dover Sole recipe—a simple yet sophisticated seafood dish that pairs wonderfully with a warm bowl of escarole and bean soup! 👉👉👉 Dover Sole Recipe – Easy, Elegant Cooking Guide….
Bright, fresh, and perfect for spring!
How to make it:
- Add the zest and juice of 1 lemon for a citrusy kick.
- Stir in fresh herbs like thyme, rosemary, and oregano for a garden-fresh touch.
- Swap half the chicken stock for white wine for an elegant depth of flavor.
🌞 Why you’ll love it: The lemon and fresh herbs make this soup feel lighter and more refreshing, perfect for any time of year!
FAQs Escarole and Bean Soup
Can I use a different type of bean?
Yes! Great Northern beans or navy beans work well as a substitute for cannellini beans.
Can I make this vegetarian?
Absolutely! Swap the chicken stock for vegetable broth and omit the pancetta for a delicious vegetarian version.
What can I use instead of escarole?
If you can’t find escarole, try Swiss chard, kale, or spinach. Just adjust the cooking time, as spinach wilts quickly!
How do I make this soup extra thick?
For a thicker consistency, mash more beans and potatoes or blend a portion of the soup with an immersion blender.
This Escarole and Bean Soup is pure comfort in a bowl—simple, hearty, and absolutely packed with flavor! Whether you’re making it for a cozy dinner, meal prep, or a chilly day pick-me-up, this recipe is sure to be a hit.
“How To Make The Best Escarole And Bean Soup Ever”
Ingredients
For the Soup Base:
- Olive oil – For sautéing and adding richness.
- Pancetta – Adds deep savory flavor.
- Celery & Onion – The aromatic base of the soup.
- Garlic – Because everything is better with garlic!
- Russet Potatoes – Adds creaminess and texture.
- Cannellini Beans – Creamy protein-packed, and satisfying.
For the Broth & Greens:
- Chicken Stock – The rich flavorful base of the soup.
- Escarole – A slightly bitter green that softens beautifully in the broth.
- Parmigiano Reggiano Rind Optional – Adds depth of flavor.
- Salt & Pepper – To season perfectly.
For Serving:
- Grated Parmigiano Reggiano – For extra umami goodness.
- Crusty Italian Bread – Because soup always needs good bread!
Instructions
1️⃣ Sauté the Pancetta & Veggies:
- In a large heavy pot, heat olive oil over medium-low heat.
- Add pancetta and cook until the fat renders (10-12 minutes).
- Stir in celery and onion and cook for another 7 minutes, until softened.
2️⃣ Add the Potatoes & Garlic:
- Add potatoes and stir to coat them in the flavorful oil.
- Cook for 5 minutes, stirring frequently.
- Add garlic and cook for 2 minutes more.
3️⃣ Simmer the Soup:
- Pour in chicken stock, add Parmigiano rind (if using) and beans.
- Bring to a gentle boil, then reduce to a simmer.
- Let it cook for 15-20 minutes, until the potatoes and beans are tender.
4️⃣ Mash for Thickness:
- Use a wooden spoon to mash some of the beans and potatoes against the side of the pot.
5️⃣ Add the Escarole & Finish:
- Stir in the chopped escarole and cook for 5 minutes, until tender.
- Season with salt and pepper to taste.
- If the soup is too thick, add extra chicken stock or water to adjust the consistency.
6️⃣ Serve & Enjoy:
- Remove the cheese rind and ladle into bowls.
- Top with grated Parmigiano Reggiano and a drizzle of olive oil.
- Serve with crusty Italian bread—and enjoy!
Notes
- Use Dried Beans for Extra Flavor – If you have time, soak and cook dried beans instead of using canned.
- Don’t Skip the Cheese Rind – Adds incredible depth to the broth.
- Mash Some Beans & Potatoes – This naturally thickens the soup without cream.
- Adjust the Broth – If the soup thickens too much, add extra stock or water.