Escarole and Bean Soup

Escarole and bean soup is nourishing, comforting, and can be ready in less than an hour.  Pancetta, onion, garlic, and cannellini beans are simmered with potatoes and escarole in a tasty broth.  This soup is best served with a side of crusty bread, a drizzle of extra virgin olive oil, and plenty of Parmigiano Reggiano or Pecorino Romano cheese. 

Editor’s Note: Originally Published on June 20, 2019.  Updated with full process shots and expanded info.

There is something truly special about soup and its ability to soothe the body and soul.

Escarole and bean soup is something I grew up eating, and every time I enjoy a bowl of it I wonder why I don’t make it more often.

It’s one of the easiest soups you can make, is customizable to your diet (ie. can be made vegetarian or vegan by omitting a few ingredients), and is full of simple ingredients that are very budget-friendly.

I serve this white bean and escarole soup to my family in bowls with grated Parmigiano Reggiano cheese, a drizzle of extra virgin olive oil, and a chunk of crusty bread, or garlic bread.

How to make it

Each number corresponds to the numbered written steps below.

1. Wash one head of escarole and remove any of the rough outer leaves and the core.  Chop the escarole, slice 3 cloves of garlic, dice one medium onion and three ribs of celery.  Cut 2 medium Russet potatoes into small cubes.  Note: Feel free to use any starchy white potato.

2. Dice 4 ounces of pancetta and in a large heavy pot saute it in a 1/4 cup of olive oil over medium-low heat until most of the fat renders (about 10-12 minutes).
3. Add the celery and onion and continue to cook for an additional 7 minutes or until the vegetables are very soft.

4. Add the potatoes and cook for 5 more minutes, stirring frequently to coat with them with the oil and pancetta fat.  Add the garlic and cook for two minutes more.
5. Add 6 cups of low-sodium chicken stock, 1 Parmigiano Reggiano rind, and 1 pound of cannellini beans. Note:  The cheese rind is optional, but it will add a nice depth of flavor to the soup.

6. Allow the soup to simmer for around 15-20 minutes or until the potatoes are tender.  Using the back of a wooden spoon, mash some of the beans and potatoes against the side of the pot.  This will help to thicken the soup.
7. Add the chopped escarole and cook until tender (about 5 minutes).

8. Once tender, season with salt and pepper to taste.  If the soup is too thick, add more chicken stock or water until the desired consistency is achieved.  Conversely, if too thin, just mash more of the beans and potatoes to thicken.  Remove the cheese rind and serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano Reggiano cheese.  Serve with crusty bread and enjoy!

Top tips for escarole and bean soup

• A word about escarole. Escarole is a beloved Italian green that looks very similar to romaine lettuce.  It also tends to be extremely dirty and gritty so washing it is key.  You may need to wash it multiple times in order to remove the grit.  Using a salad spinner can help the process.
• The beans. Similar to my Tuscan white bean soup, I used dried cannellini beans that I soaked overnight because they’re a bit more budget-friendly, but if you are pressed for time you can definitely use canned beans.  A 1-pound bag of dried beans is equal to roughly 3 1/2 16-ounce cans of beans.  Other beans that would work are chickpeas or borlotti beans which are the beans that are traditionally used in pasta fazool.
• Adaptations.  If you’d like to make this bean and escarole soup vegetarian, you can omit the pancetta and use more olive oil, and replace the chicken stock with vegetable stock or water.  To make it vegan, omit both as well as the cheese.  Similar to our beans and greens sausage pasta, crumbled sausage and spinach or other greens would be great additions!

More soup recipes

Here are a few of our favorite soup recipes we know you’ll love!

• Spicy sausage potato and kale soup – a few simple ingredients make this delicious soup.
• Italian wedding soup – Escarole and carrots with tiny beef and pork meatballs and acini di pepe in a chicken-based broth.
• Italian zucchini soup – Broken spaghetti and zucchini soup with a touch of tomato.

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This recipe was originally published on June 20, 2019.  It was completely updated on October 4, 2022.