Escarole and White Bean Soup Recipe

Name: Escarole and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried white bean, rinsed; 2 tablespoons olive oil; 2 cups chopped onions; 1 tablespoon chopped garlic; 3 -4 quarts water; 1 bay leaf; 6 ounces escarole, trimmed, cut crosswise into 1-inch lengths (about 3 cups packed); 1 cup thinly sliced carrot; 2 teaspoons salt (or to taste); ½ teaspoon fresh ground pepper; ¼ cup packed Italian parsley; 2 slices lemon zest (3x1/2-inch); 1 garlic clove, peeled; 2 tablespoons fresh lemon juice; extra virgin olive oil (for serving); freshly grated parmesan cheese (for serving)

Servings: persons

1 lb dried white bean, rinsed
2 tablespoons olive oil
2 cups chopped onions
1 tablespoon chopped garlic
3 -4 quarts water
1 bay leaf
6 ounces escarole, trimmed, cut crosswise into 1-inch lengths (about 3 cups packed)
1 cup thinly sliced carrot
2 teaspoons salt (or to taste)
½ teaspoon fresh ground pepper
¼ cup packed Italian parsley
2 slices lemon zest (3x1/2-inch)
1 garlic clove, peeled
2 tablespoons fresh lemon juice
extra virgin olive oil (for serving)
freshly grated parmesan cheese (for serving)

1
Soak beans overnight in large bowl of cold water; or heat to boiling in large saucepan of water, remove from heat, and let stand 1 hour.
2
Drain well.
3
Heat oil in large Dutch oven.
4
Add onions and chopped garlic and cook, stirring occasionally, until golden, about 15 minutes.
5
Add beans and stir to coat with oil.
6
Pour in 3 quarts water and add bay leaf.
7
Heat to boiling.
8
Reduce heat and simmer, partially covered, until beans are tender, 1-1/2 to 2 hours; thin with additional water if necessary.
9
Stir in escarole, carrots, salt, and pepper.
10
Continue simmering until vegetables are very soft, about 45 minutes.
11
Finely mince parsley, lemon zest, and garlic clove together.
12
Stir into soup and simmer 15 minutes.
13
Taste and adjust seasonings.
14
Stir in lemon juice just before serving.
15
Serve hot, passing oil and Parmesan cheese.

194

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 16 ingredients. The key ingredients include: 1 lb dried white bean, rinsed, 2 tablespoons olive oil, 2 cups chopped onions, 1 tablespoon chopped garlic, and more.

Yes, Escarole and White Bean 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!

Escarole and White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions