Tuscan Escarole and Beans Soup is a delicious soup loaded with escarole and white beans, creating a tasty dish everyone will love. Easy to make in 30 minutes and totally satisfying for everyone including vegetarians and vegans. Plus, it’s a very inexpensive meal to make, a win-win all the way!
I think you’re going to love this flavorful soup, it’s perfect for these early autumn days and it whips up quickly.
This hearty soup will melt-in-your-mouth with every spoonful! Packed with flavor, protein, fiber, and vitamins, this recipe will make enough to feed a family.
If you have already experienced our Tuscan Swiss Chard and Beans Soup, then you will love this one too!
WHAT IS ESCAROLE?
Escarole is a green vegetable related to the chicory and endive family. And, it’s very popular in Southern Italy. Escarole can be used raw in salads, added to soups, or sauteed as a side dish.
You will find escarole in the fresh produce section of most supermarkets. It’s a leafy green vegetable some of you may have never heard of or noticed.
More commonly used as a vegetable chopped for salads.
We love making our Mom’s Sauteed Escarole from time to time. It makes a wonderful side dish that is quick and easy.
What to Look For When Buying Escarole…
fresh-looking and crisp leaves, not wilting
no yellow or brownish coloring in the leaves
if they don’t look fresh, find someone who is working in the produce department and ask him if there are any new crates of escarole in the back, and most likely, he will search for a fresh new box for you.
Tips for Success!
It’s a good idea to buy a few cans of cannellini beans or Northern white beans and keep them in your pantry. You can easily whip up any hearty soup or meal in minutes when you need one.
Also, it’s best to buy 2 bunches of escarole, especially since escarole will shrink to a very small amount when it’s cooked down.
Quick & Easy Steps to Make Escarole and Beans Soup!
1. First, cut and remove the cord from the bottom. Then with a long sharp knife, carefully cut the escarole into thirds or fourths. Toss into a large mixing bowl or salad spinner and rinse under cold running water. Drain in a colander.
2. Next, using a large cooking pot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 1 to 2 minutes to soften. Turn off the heat. ( must have the lid to the pot nearby).
3. Toss in the wet Escarole and cover with the lid. Lower the heat and simmer for about 3 to 5 minutes, until the escarole shrinks down, stirring with kitchen tongs occasionally.
4. Add all the rest of the ingredients, give it a good stir to blend, and cover with a lid. Simmer the soup for 20 minutes. Turn off heat and serve.
Health Benefits to Eating Escarole:
escarole is packed with nutrients and contains high levels of vitamin E, A, and fiber.
helps prevent cancer
also, high levels in Calcium for stronger bones and teeth
helps support digestion
helps lose weight
For more nutritional facts about escarole check out Health Benefits Times.
Tuscan Escarole and Beans Soup make a delicious meal in a hurry!
This is such a delicious meal all alone. It makes the perfect meal for meatless nights. Serve with some crusty bread, or with a grilled cheese and pear sandwich on the side, and dinner is done.
Our soup will serve 6 to 8 servings. And it reheats beautifully.
Try this recipe, it won’t disappoint!
Finally, try our other delicious soup recipes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 bunches of Escarole
- 1/4 cup extra virgin olive oil
- 4 garlic cloves - sliced
- 1/8 tsp. crushed red pepper flakes
- 2 cans (15-ounce) cannellini beans or great northern beans - rinsed, drained
- 1 + 1/2 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. of dried oregano
- 2 cups of water
- 2 cups vegetable broth
- 1 large ripe tomato- chopped
- fresh cracked black pepper to taste
- Optional: 1 Parmigiano-Reggiano rind
- First, cut off the ends of each bunch of escarole. Chop escarole into thirds or fourths. Then rinse escarole in a large bowl a few times and drain in a colander. Do the same with the second bunch. Set aside.
- In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 1 to 2 minutes to soften. Turn off the heat. ( must have the lid to the pot nearby).
- Toss in the wet Escarole and cover with the lid. Turn back on the heat, on medium-low heat, and allow the escarole to saute and simmer for about 5 minutes. Use kitchen tongs to help stir it occasionally. The escarole will shink down and the liquid on the bottom with be watery and that's good.
- Add salt, garlic powder, dried oregano, white beans, chopped tomato, water, and vegetable broth. Add one additional tablespoon of extra virgin olive oil to the soup for more flavor.
- Cover again with the lid, and bring to a boil. Lower the heat to low, and simmer for 15 minutes more.
- Turn off the heat. Here is where you can drop 1 or two rinds of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
- Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
- Yield: 6 servings
This is a thick, hearty soup. If you prefer more broth, by all means, add in additional 1/4 to 1/2 cup of water or vegetable broth to this recipe. And enjoy!