Escarole and bean soup is a comforting, traditional Italian dish that brings together the slightly bitter flavor of escarole with the creamy texture of cannellini beans. This soup has been a staple in Italian kitchens for centuries, known for its simplicity, affordability, and robust flavor. Whether you’re looking for a quick weeknight meal or something to serve at a family gathering, this recipe is sure to impress.
What makes escarole and bean soup so appealing is its versatility. While it’s traditionally made with cannellini beans and a base of chicken broth, the recipe can easily be adapted to suit different tastes. You can add sausage, pancetta, or even pasta for a heartier meal. Curious about how to incorporate escarole into your cooking? Take a look at this helpful guide on how to cook escarole to ensure you’re using the freshest greens.
This soup’s combination of escarole and beans delivers a satisfying, savory flavor that pairs perfectly with a piece of crusty bread.
What is Escarole?
Escarole is a type of leafy green from the chicory family, which also includes endive, radicchio, and frisée. It’s known for its slightly bitter flavor, which mellows when cooked, making it perfect for soups and stews. Escarole has broad, curly leaves that are less bitter than other greens like kale or Swiss chard, making it a popular choice for Italian soups.
The beauty of escarole lies in its versatility. While it’s often featured in soups, it can also be sautéed with garlic and olive oil as a side dish or added to pasta and casseroles. Compared to other greens, escarole stands out because of its mild bitterness, which pairs beautifully with the richness of beans and broth.
If you’re new to using escarole, make sure to wash it thoroughly as it can trap sand and grit in its leaves.
Ingredients for Escarole and Bean Soup
To make a flavorful and satisfying escarole and bean soup, here’s what you’ll need:
- Escarole: Choose fresh escarole with bright green leaves. Chop and rinse it thoroughly to remove any sand.
- Cannellini Beans: You can use canned beans for convenience, but dried beans can also be soaked and cooked if you prefer.
- Garlic: Adds a robust flavor to the soup’s base.
- Olive Oil: Essential for sautéing the garlic and adding depth to the soup.
- Chicken Broth: The base of the soup; use low-sodium or homemade broth for the best flavor.
- Parmesan Cheese: Grated Parmesan adds a rich, umami flavor, especially when used as a garnish.
- Salt and Pepper: Season the soup to taste.
- Optional Add-ins: You can add sausage, pancetta, or small pasta like ditalini to make the soup heartier.
These simple ingredients come together to create a deeply flavorful and comforting soup that’s perfect for cold weather or any time you need a satisfying meal.
How to Make Escarole and Bean Soup: Step-by-Step Recipe
Making escarole and bean soup is easy, and the entire process takes under an hour from start to finish. Here’s how to do it:
Step 1: Prepare the Escarole
Start by cleaning the escarole thoroughly. Escarole leaves can trap sand, so it’s important to rinse them well under cold water. After cleaning, chop the leaves into bite-sized pieces.
Step 2: Sauté the Garlic
In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as it can turn bitter quickly.
Step 3: Wilt the Escarole
Add the chopped escarole to the pot and cook until wilted, about 3-4 minutes. The escarole will reduce in volume significantly, so don’t worry if it looks like a lot at first.
Step 4: Add the Broth and Beans
Once the escarole has wilted, add the chicken broth and drained cannellini beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
Step 5: Season the Soup
Taste the soup and season with salt and freshly ground black pepper. You can also add red pepper flakes if you like a bit of heat.
Step 6: Serve
Ladle the soup into bowls and top with a generous sprinkling of grated Parmesan cheese. Serve with crusty bread on the side for dipping.
This step-by-step recipe gives you a flavorful, hearty soup that’s both simple to make and delicious to eat.
Variations of Escarole and Bean Soup
While the classic version of escarole and bean soup is delicious on its own, there are several variations you can try to suit your tastes or add extra heartiness to the dish:
- Escarole and White Bean Soup with Sausage: Add cooked Italian sausage to the soup for a richer, meatier version. The sausage pairs well with the bitterness of the escarole and the creaminess of the beans.
- Vegetarian Escarole and Bean Soup: Use vegetable broth instead of chicken broth and add more vegetables like carrots, celery, and zucchini for a vegetarian-friendly version. The beans provide plenty of protein and make the soup filling.
- Spicy Escarole and Bean Soup: For those who enjoy a little heat, add crushed red pepper flakes during the sautéing process or drizzle chili oil over the soup before serving. The spice complements the bitter greens and creamy beans perfectly.
- Escarole and Bean Soup with Pasta: Stir in small pasta shapes like ditalini or orzo towards the end of cooking for a heartier, more substantial meal.
Each of these variations allows you to tailor the soup to your liking, whether you want to keep it simple or make it more filling.
Tips for Perfect Escarole and Bean Soup
Here are some tips to ensure your escarole and bean soup turns out perfectly every time:
- Cleaning Escarole: Since escarole can hold onto dirt and grit, it’s important to rinse the leaves thoroughly in cold water. After rinsing, let them drain in a colander or use a salad spinner to remove excess water.
- Cooking Dried Beans: If you prefer using dried beans instead of canned, soak them overnight and cook them until tender before adding them to the soup. This takes more time but can enhance the flavor and texture of the beans.
- Using Homemade Broth: If possible, use homemade chicken or vegetable broth for a richer flavor. Store-bought broth works well in a pinch, but homemade broth adds an extra depth of flavor.
- Seasoning Carefully: Be mindful of the salt when using canned beans and store-bought broth, as these ingredients can already be salty. Taste the soup before adding extra salt.
These tips will help you create a flavorful, well-balanced escarole and bean soup that’s sure to impress.
How to Store and Reheat Escarole and Bean Soup
If you have leftovers, here’s how to store and reheat the soup while maintaining its flavor and texture:
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. The flavors will deepen as the soup sits, making it even more delicious the next day.
Freezing Tips
Escarole and bean soup freeze well, but it’s best to freeze the soup without the Parmesan garnish. Store the cooled soup in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating.
Reheating Tips
To reheat, place the soup in a pot and warm it over medium heat, stirring occasionally. You may need to add a splash of broth or water if the soup has thickened in the refrigerator or freezer.
FAQs About Escarole and Bean Soup
Can I use other greens instead of escarole?
Yes, if you can’t find escarole, you can substitute it with other leafy greens like kale, spinach, or Swiss chard. Each will bring a slightly different flavor and texture to the soup, but all will work well.
Should I use dried or canned beans?
Both options are great. Canned beans are more convenient since they’re already cooked, while dried beans require soaking and cooking. Dried beans tend to have a better texture, but canned beans are perfect for a quick meal.
What can I add to make the soup more filling?
To make the soup more filling, you can add Italian sausage, pancetta, or small pasta like ditalini. These additions will turn the soup into a more substantial meal.
Is escarole and bean soup traditionally vegetarian?
No, the traditional version of this soup is typically made with chicken broth and sometimes includes meat like sausage or pancetta. However, it’s easy to make a vegetarian version by using vegetable broth and skipping the meat.
How do I make escarole and bean soup gluten-free?
The soup is naturally gluten-free as long as you use gluten-free broth and avoid adding pasta or bread with gluten. Be sure to check the labels on any store-bought ingredients to confirm.
Common Mistakes to Avoid When Making Escarole and Bean Soup
Avoid these common mistakes to ensure your escarole and bean soup turns out perfectly:
- Overcooking the Escarole: Cook the Escarole just until wilted to preserve its texture. Overcooking can cause the greens to become mushy.
- Not Rinsing Escarole Properly: Escarole can trap dirt and sand in its leaves, so it’s important to rinse it thoroughly. Failure to do so can result in a gritty soup.
- Overseasoning: Be careful with the salt, especially if you’re using canned beans or store-bought broth, which can be high in sodium. Taste the soup before adding additional salt.
- Skipping the Parmesan: Don’t skip the Parmesan garnish—it adds a depth of flavor that complements the soup perfectly.
By keeping these tips in mind, you’ll avoid the most common pitfalls and create a soup that’s full of flavor and perfect every time.
Conclusion
Escarole and bean soup is a classic Italian dish that’s both comforting and versatile. Whether you prefer the traditional recipe or want to try a heartier version with sausage or pasta, this soup is easy to adapt to your taste. The combination of the slightly bitter escarole, creamy cannellini beans, and savory broth creates a delicious balance of flavors that’s perfect for any time of year.
Serve this soup with a slice of crusty bread, and you’ll have a meal that’s hearty, flavorful, and satisfying. Try different variations and experiment with add-ins to make it your own.