Go Back
close-up of creamy white bean escarole soup showing beans, greens, and creamy broth

Creamy White Bean Escarole Soup

This Creamy White Bean Escarole Soup is a cozy, nutrient-rich dish made with tender escarole, velvety white beans, garlic, and a silky blended broth. It comes together quickly, delivers comforting warmth in every bite, and is perfect for easy weeknight dinners or meal prep. With simple ingredients and rich, homemade flavor, this wholesome soup feels hearty yet light—and can be easily adapted to be vegan, dairy-free, or protein-boosted.

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 4
Calories 265 kcal

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: 265  
Carbohydrates: 34g  
Fiber: 8g  
Sugars: 3g  
Protein: 12g  
Fat: 9g  
Saturated Fat: 2g  
Cholesterol: 6mg  
Sodium: 640mg  
Potassium: 540mg  
Calcium: 140mg  
Iron: 3mg
Keyword Creamy White Bean Escarole Soup