Creamy White Bean Escarole Soup is a warm, filling dish that works for weeknights or meal prep. It uses pantry items and cooks in one pot. The flavors stay simple but rich. You get creaminess from blended beans and freshness from leafy escarole. Many readers on homeandfiesta look for recipes that feel comforting but still light. This soup fits that need.
Why This Recipe Works
- Flexible. You can add carrots, sausage, or crushed red pepper.
- The beans thicken the broth naturally. You don’t need cream or flour. Blended beans make a smooth base.
- Escarole adds flavor and texture. It softens in the broth but keeps shape.
- Everything cooks in one pot. Less cleanup.
- Pantry-friendly. Canned beans cut prep time.
Ingredients (Serves 4)
- 1/2 cup grated Parmesan (optional, for serving)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 medium head escarole, chopped
- 4 cups chicken or vegetable stock
- 1 teaspoon salt (add more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 teaspoon dried oregano
How to Make Creamy White Bean Escarole Soup
Follow these clear steps for the best result:
1. Sauté the aromatics
Heat olive oil in a heavy pot. Add chopped onion and cook until soft. Add minced garlic. Stir for one minute.
2. Add beans and seasonings
Add drained white beans, salt, pepper, and dried herbs. Let them warm in the pot. This helps them take in flavor before you add the stock.
3. Pour in the stock
Add chicken or vegetable stock. Bring to a low boil. Reduce heat and simmer for ten minutes.
4. Blend part of the soup
Scoop two cups of the soup into a blender. Blend until smooth. Pour it back into the pot. This step gives the soup a creamy texture.
5. Add escarole
Tear the escarole into pieces. Add it to the pot. Let it wilt for 5–7 minutes. Taste and adjust seasoning.
6. Serve
Ladle into bowls. Top with grated Parmesan if you like.
Tips for Best Results
- Rinse canned beans to remove extra salt.
- If you want a thicker soup, blend more beans.
- If you want it thinner, add more stock.
- Add sausage for more protein.
- Add cooked pasta near the end so it doesn’t break down.
Variations and Substitutions
- Use kale or spinach if you can’t find escarole.
- Use cannellini, navy, or great northern beans.
- Use vegetable stock for a vegetarian version.
- Add lemon juice for a brighter flavor.
How to Store Leftovers
Let the soup cool. Store in the fridge for up to four days. The soup thickens as it sits. Add water or stock when reheating. It also freezes well for up to three months. Freeze without the escarole if you want better texture.
Recipe FAQ,s
What is escarole?
Escarole is a leafy green from the endive family. It tastes mild and slightly bitter. It softens well in soups.
Can I use spinach instead of escarole?
Yes. Spinach works but wilts fast. Add it at the end.
How do I thicken the soup more?
Blend more beans or simmer longer.
Can I freeze this soup?
Yes. Freeze for up to three months. The texture stays smooth.
Do I need cream?
No. Blended beans make it creamy.
Conclusion
Creamy White Bean Escarole Soup is simple, hearty, and easy to adjust. It cooks in one pot and uses basic ingredients. The broth turns thick from blended beans, and the escarole adds fresh flavor. Make it for fast dinners or meal prep.
If you want more recipes like this, check out other soup ideas on homeandfiesta. Let readers know how the recipe turned out and what they added.
Related Recipes :
Crockpot White Bean and Ham Soup
Homemade Chicken Tortilla Soup
Crockpot Vegetarian Tortilla Soup
Creamy White Bean Escarole Soup
Ingredients
- 1/2 cup grated Parmesan optional, for serving
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 –4 garlic cloves minced
- 2 cans 15 ounces each white beans, drained and rinsed
- 1 medium head escarole chopped
- 4 cups chicken or vegetable stock
- 1 teaspoon salt add more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 teaspoon dried oregano
Instructions
1. Sauté the aromatics
- Heat olive oil in a heavy pot. Add chopped onion and cook until soft. Add minced garlic. Stir for one minute.
2. Add beans and seasonings
- Add drained white beans, salt, pepper, and dried herbs. Let them warm in the pot. This helps them take in flavor before you add the stock.
3. Pour in the stock
- Add chicken or vegetable stock. Bring to a low boil. Reduce heat and simmer for ten minutes.
4. Blend part of the soup
- Scoop two cups of the soup into a blender. Blend until smooth. Pour it back into the pot. This step gives the soup a creamy texture.
5. Add escarole
- Tear the escarole into pieces. Add it to the pot. Let it wilt for 5–7 minutes. Taste and adjust seasoning.
6. Serve
- Ladle into bowls. Top with grated Parmesan if you like.
Video
Notes
📝 Notes
- Use canned white beans for quick prep and creamy texture.
- Swap escarole with spinach or kale if needed.
- Sauté garlic slowly for deeper, richer flavor.
- Blend part of the soup for extra creaminess without added cream.
- Add parmesan rind while simmering for boosted savory flavor.
- Use vegetable broth to keep the soup vegetarian.
- Thin with extra broth if the soup becomes too thick.
- Store leftovers up to 4 days; reheats well on the stovetop.
🍽️ Nutrition Facts (Per Serving)
Calories: 265Carbohydrates: 34g
Fiber: 8g
Sugars: 3g
Protein: 12g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 6mg
Sodium: 640mg
Potassium: 540mg
Calcium: 140mg
Iron: 3mg
