Name: Creamy White Bean Escarole Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 cans (15 oz each) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 head escarole, cleaned and chopped; 1 teaspoon dried thyme; ½ cup heavy cream; Salt and black pepper to taste; Grated Parmesan cheese for serving (optional)

Hey y'all! If you're looking for a soul-soothing bowl of comfort, you're in for a treat. This Creamy White Bean Escarole Soup is a hearty and delicious dish that combines tender white beans, fresh escarole, and lush aromatics into a velvety, satisfying meal. Perfect for chilly nights, quick weeknight dinners, or impressing your family with homemade goodness, this recipe will become a staple in your kitchen. Let's get cooking!

Why You'll Love This Creamy White Bean Escarole Soup

Rich & Creamy Texture: The blended white beans give this soup an irresistibly smooth, creamy base without the need for heavy cream.
Healthy & Nourishing: Packed with plant-based protein, fiber, and nutrients from beans and leafy greens.
Quick & Easy: Ready in under 40 minutes with simple, wholesome ingredients!
Versatile & Comforting: Easily adaptable for different dietary needs and perfect for meal prep.
Family-Friendly: Mild, savory flavors that everyone will enjoy, even picky eaters.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
1 small russet potato, peeled and diced
1 small head escarole, chopped (about 4 cups loosely packed)
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 tablespoon lemon juice
Grated Parmesan cheese, for serving (optional)
Crusty bread, for serving (optional)

How to Make Creamy White Bean Escarole Soup

Step 1: Sauté Aromatics

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 6-7 minutes. Stir in the garlic and cook for another minute.

Step 2: Build the Soup Base

Sprinkle in the dried thyme, oregano, and red pepper flakes. Add the rinsed cannellini beans, diced potato, and vegetable broth. Season with salt and pepper. Bring the mixture to a gentle boil over medium-high heat.

Step 3: Simmer

Reduce the heat to low and simmer, uncovered, for 15 minutes, until the potatoes are tender and the flavors meld.

Step 4: Blend for Creaminess

Carefully transfer about half of the soup to a blender (or use an immersion blender in the pot) and blend until smooth. Return the blended portion to the pot, stirring to combine. This creates a delightfully creamy texture while leaving some beans and veggies whole for added body.

Step 5: Add Escarole

Stir in the chopped escarole and continue to simmer for another 5-6 minutes, until the greens are wilted but still bright. Finish with a splash of lemon juice for brightness. Taste and adjust seasoning as needed.

Step 6: Serve

Ladle soup into bowls. Top with grated Parmesan and cracked black pepper if desired. Serve warm with crusty bread for dipping!

Notes

Using dried beans? Soak 1 cup dried cannellini beans overnight and cook until tender before adding to the soup.
Rinse escarole leaves thoroughly to remove any grit before chopping.
If you prefer a chunkier texture, blend only a third of the soup.

Variations

Spicy Kick: Add sliced fresh jalapeño or increase the red pepper flakes for extra heat.
Meaty Addition: Stir in cooked Italian sausage or shredded rotisserie chicken for more protein.
Vegan-Friendly: Skip the Parmesan and use nutritional yeast for a cheesy flavor.

Required Equipment

Large soup pot or Dutch oven
Chef’s knife and cutting board
Blender or immersion blender
Ladle

Storage Instructions

Let the soup cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. To freeze, portion the cooled soup into freezer-safe containers and store for up to 2 months. Reheat gently on the stovetop, stirring occasionally.

Serving Suggestions & Pairings

Crusty Bread: Dip a slice of toasted sourdough or ciabatta for the ultimate comfort combo.
Salad: Serve with a crisp, lemony green salad for a refreshing balance.
Grilled Cheese: Pair with a gooey grilled cheese sandwich for a deliciously cozy meal.

Pro Tips

Blend a portion of the soup for extra creaminess, but leave some beans and veggies whole for texture.
Add the escarole at the end, so it stays bright green and doesn’t overcook.
Drizzle with good-quality olive oil or a squeeze of lemon just before serving to enhance the flavor.

FAQ

Can I use other greens instead of escarole? Absolutely! Try kale, spinach, or Swiss chard for a different flavor and texture.
Do I need to soak canned beans? No soaking required—just drain and rinse them well before using.
How can I make this soup thicker? Blend a larger portion of the soup or add an extra potato for even more creaminess.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4