Bean & Escarole Soup Recipe

Name: Bean & Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: half pound dried white beans, such as cannelloni; 1 carrot; 1 celery stick; half onion; 2 garlic cloves, sliced; 1-2 small dried chillies, de-seeded and crumbled; a handful of basil leaves, torn; a handful of parsley, roughly chopped; 6-8 escarole leaves, roughly torn; 2 ounces grated parmesan, plus more to serve; Olive oil; Salt and pepper

Servings: persons

half pound dried white beans, such as cannelloni
1 carrot
1 celery stick
half onion
2 garlic cloves, sliced
1-2 small dried chillies, de-seeded and crumbled
a handful of basil leaves, torn
a handful of parsley, roughly chopped
6-8 escarole leaves, roughly torn
2 ounces grated parmesan, plus more to serve
Olive oil
Salt and pepper

1
Soak the beans overnight in plenty of cold water.
2
Drain beans and discard the water. Bring to the boil in a large pan of fresh water with the whole carrot, celery stick and half onion.
3
Boil fast for 10 minutes to remove toxins, skim off impurities then reduce to a simmer for an hour or more (depending on freshness of the beans).
4
When the beans are soft, discard the vegetables. Remove a quarter of the beans, puree and then return them to the pan. This will thicken the soup and give it a silky texture.
5
Fry the garlic and chilli in olive oil and cook without browning. Add the basil, parsley and escarole and cook for 1 minute to wilt.
6
Add all to the beans pot. Add grated parmesan and salt and pepper. and serve with a drizzle of good olive oil and shavings of extra parmesan.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: half pound dried white beans, such as cannelloni, 1 carrot, 1 celery stick, half onion, and more.

Yes, Bean & Escarole Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean & Escarole Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions