Escarole Bean Soup: Grandma’s Comforting 7-Step Recipe

There’s just something about a big bowl of soup, isn’t there? Especially when it’s cold outside and you need a hug from the inside out. And let me tell you, this Escarole Bean Soup? It’s like a giant, veggie-packed hug! It’s super healthy, packed with fiber, and honestly, it just *feels* good to eat.

I remember the first time I had escarole bean soup. My Italian neighbor, Mrs. Rossi, made it for me when I was feeling under the weather. One spoonful and I was hooked! It’s been a staple in my kitchen ever since. The best part? It’s so easy to throw together, and it’s even better the next day. Seriously, you’ve gotta try this Escarole Bean Soup. You won’t regret it!

Why You’ll Love This Escarole Bean Soup

• Quick and Easy

  Seriously, you can whip this up in under an hour. Weeknight dinner? Sorted!

• Hearty and Filling

  It’s packed with beans and veggies. You won’t be hungry after a bowl of this, I promise!

• Healthy and Nutritious

  All those greens and beans? So good for you! A guilt-free comfort food, for sure.

• Vegetarian-Friendly

  Yep, totally vegetarian. But even meat-eaters will love it, trust me.

• Flavorful and Delicious

  The slight bitterness of the escarole, the creamy beans… it’s a flavor explosion!

Escarole Bean Soup Ingredients

Olive Oil

Two tablespoons of extra virgin olive oil. Don’t skimp on the good stuff, okay? It really makes a difference!

Onion

You’ll need one medium yellow onion, diced. That’s usually about 2 cups. Don’t worry about perfection; just get it chopped!

Garlic

Five cloves of garlic, minced. I’m a garlic lover, so I sometimes add a little extra. You do you!

Potatoes

One pound of red potatoes, cubed. That’s around 2 small ones, give or take. About 2 1/2 cups cubed. I like them bite-sized!

Seasoning

A quarter teaspoon each of salt, freshly ground black pepper, and red pepper flakes. Adjust to your taste, of course!

Broth

Eight cups of vegetable broth. I usually use low-sodium so I can control the salt level.

Pasta

Three-quarters of a cup of ditalini pasta, dry. It’s those cute little tubes! Any small pasta shape will work, though.

Beans

One 15-ounce can of large butter beans, drained and rinsed. Makes ’em nice and creamy!

Escarole

One head of escarole, chopped into 2-inch pieces. Don’t be scared of it! It adds such a nice, slightly bitter flavor.

Lemon

Half to one whole lemon, juiced. That’s about 2 to 4 tablespoons. Fresh lemon is key, trust me!

Parmesan Cheese

Half a cup of shredded parmesan cheese, for serving. Totally optional, but I highly recommend it. Yum!

How To Make Escarole Bean Soup

Sauté Aromatics

Okay, first things first! Grab your biggest soup pot and drizzle in that lovely olive oil. Get it warm over medium heat – you’ll know it’s ready when a tiny drop of water dances on the surface. Now, toss in your diced onion and minced garlic. Cook ’em until they’re soft and fragrant, about 3 to 5 minutes. Your kitchen should be smelling amazing right about now!

Simmer with Potatoes and Pasta

Next, add the cubed potatoes, salt, pepper, and red pepper flakes to the pot. Pour in all that veggie broth – 8 cups! Crank up the heat to bring it to a boil, then stir in the dry ditalini pasta. Once it’s boiling again, reduce the heat to medium-low. Let it simmer for 5 to 8 minutes, stirring pretty often, until the pasta is al dente. You want it cooked through but still with a little bite, y’know?

Add Escarole and Beans

Alright, time for the good stuff! Add the chopped escarole and drained butter beans to the pot. Let the soup simmer for another 5 to 10 minutes, stirring frequently, until everything is tender. The escarole should be wilted but still have some texture. Don’t overcook it, or it gets kinda sad. We want happy escarole!

Finish with Lemon and Serve

Almost there! Squeeze in that fresh lemon juice just before serving. Give it a good stir. Now, taste the soup and adjust the seasoning if needed. More salt? A little extra pepper? Maybe a pinch more red pepper flakes for a kick? You do you! Ladle the Escarole Bean Soup into bowls, and if you’re feeling fancy, garnish with some shredded parmesan cheese. And that’s it! Time to dig in and enjoy!

Tips for the Best Escarole Bean Soup

Don’t Overcook the Pasta

Nobody likes mushy pasta, right? To avoid it, keep a close eye on the soup while it simmers. Start checking the pasta for doneness around 5 minutes. You want it al dente, with a little bite. If it’s getting too soft, take the pot off the heat!

Use Fresh Lemon Juice

Seriously, skip the bottled stuff! Fresh lemon juice makes a HUGE difference in this soup. It brightens up all the flavors and adds this amazing zing. Trust me on this one; it’s worth the extra squeeze!

Adjust Seasoning to Taste

Taste, taste, taste! That’s my motto in the kitchen. After adding the lemon juice, give the soup a good taste and see if it needs any more salt, pepper, or red pepper flakes. Don’t be afraid to experiment! It’s your soup, so make it perfect for *you*.

Parmesan Rind for Extra Flavor

This is my secret weapon! If you have a parmesan rind kicking around in your fridge, toss it into the pot with the vegetable broth. It adds this incredible depth of flavor. Just remember to fish it out before serving! You won’t regret it, I promise!

Variations on Your Escarole Bean Soup

Spicy Escarole Bean Soup

Want to kick things up a notch? Easy peasy! Just add a little extra red pepper flakes to the pot. Or, for a real punch, throw in a tiny pinch of cayenne pepper. Careful, though – a little goes a long way!

Add Different Beans

Butter beans are my favorite, but hey, feel free to experiment! Cannellini beans would be amazing in this soup. Or, try great northern beans for a slightly different texture. Use whatever you have on hand!

Include Other Vegetables

This soup is super versatile! Feel free to toss in other veggies you love. Diced carrots, celery, or even zucchini would be fantastic additions. Just add them along with the potatoes so they have time to cook through.

Use Different Greens

Not a fan of escarole? No problem! You can totally swap it out for other greens. Spinach or kale would both work beautifully. Just add them at the very end since they cook down super fast. Easy peasy!

Serving Suggestions for Escarole Bean Soup

Crusty Bread

Okay, you *have* to have some crusty bread with this soup! Seriously, it’s a must. Perfect for dipping and soaking up all that delicious broth. Mmm!

Side Salad

Want to keep things light and healthy? A simple side salad is the perfect pairing. Just some greens, a little vinaigrette… perfection!

Grilled Cheese Sandwich

Feeling a little more indulgent? Pair your Escarole Bean Soup with a grilled cheese sandwich. Trust me on this one. It’s like a warm hug for your tummy!

Storing and Reheating Your Escarole Bean Soup

Refrigerator Storage

Got leftovers? Lucky you! Just let the soup cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for 2 or 3 days, but fair warning – the pasta might get a little mushy over time. Still tastes great, though!

Reheating Instructions

Ready for round two? You can reheat your Escarole Bean Soup on the stovetop over medium heat, stirring occasionally, until it’s nice and warm. Or, if you’re in a hurry, just zap it in the microwave for a few minutes. Easy peasy!

Freezing Instructions

Want to save some for later? Smart move! For best results, freeze the soup *without* the pasta. Let it cool completely, then transfer it to freezer-safe containers. When you’re ready to eat, thaw it overnight in the fridge or reheat it straight from frozen. Cook the pasta separately and add it to the soup right before serving. That way, it won’t get all mushy in the freezer. Trust me, it works!

Escarole Bean Soup FAQs

Can I use dried beans for this Escarole Bean Soup?

Absolutely! If you’re using dried beans, you’ll want to plan ahead. You’ll need about 3/4 cup of dried butter beans. Soak them overnight, then cook ’em until they’re tender before adding them to the soup. It’ll add some extra time, but it’s totally worth it for that authentic flavor!

How do I clean escarole for Escarole Bean Soup?

Escarole can be a little gritty, so you’ll want to give it a good cleaning. Just separate the leaves, toss them in a big bowl of cold water, and swish them around to get rid of any dirt. Rinse ’em well, pat ’em dry, and then chop ’em up. Easy peasy!

Can I make Escarole Bean Soup in a slow cooker?

You betcha! Sauté the onion and garlic on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking. Stir in the escarole and lemon juice just before serving. Boom! Slow cooker soup success!

Is Escarole Bean Soup gluten-free?

Not as written, since it has ditalini pasta. But it’s super easy to make it gluten-free! Just swap out the regular pasta for your favorite gluten-free pasta. There are tons of great options out there these days. Or, skip the pasta altogether and add some extra veggies. Delicious either way!

Nutrition Information for Escarole Bean Soup

Okay, let’s talk nutrition! Now, keep in mind that these numbers are just estimates, okay? It really depends on the exact brands and ingredients you use. I’m not a nutritionist, so don’t take this as gospel. But here’s a rough idea of what you’re getting in a bowl of this yummy Escarole Bean Soup!

Enjoy Your Delicious Escarole Bean Soup!

And that’s it! I really hope you love this soup as much as I do. If you try it, be sure to leave a comment below and let me know what you think! And hey, don’t forget to rate the recipe! Share your pics on social media, too – I’d love to see ’em!

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