"How To Make The Best Escarole And Bean Soup Ever"
A cozy, hearty, and nourishing Italian classic, this Escarole and Bean Soup is packed with tender escarole, creamy cannellini beans, pancetta, and a rich, flavorful broth. Perfect for a comforting meal, it’s easy to make and pairs beautifully with crusty Italian bread
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.