White Bean and Escarole Soup is a hearty vegetarian soup that’s perfect for a meatless Monday dinner option. Bursting with the flavors of fresh escarole, pesto and white beans, White Bean and Escarole Soup is a versatile recipe that can be either vegetarian, when prepared as is, or can be turned into a hearty chicken soup by just replacing vegetable broth with chicken broth and adding shredded rotisserie chicken!
Vegetarian Escarole Soup Recipe
Who would have thought that in mid-August, the dog days of summer, we would be having cool days and chilly nights? So I usually wouldn’t be simmering a pot of soup on the stove this time of year….but today I am! Crazy weather! But this actually is a perfect use for my beautiful deep green bunch of escarole from the farmers market! Escarole, known as the cousin of curly endive, is in the family of dark leafy greens and provides Vitamins A, C and K along with calcium, iron, folate and fiber. And even better, one cup of escarole contains just 10 calories. I think I’ll have a cup of White Bean & Escarole Soup and take the chill off of summer today.
More Homemade Soup Recipes
With a chill in the air, you’ll be thankful for a pot of homemade soup simmering on your stovetop. Give these homemade soup recipes from scratch a try, you’ll be happy you did!
When it comes to comfort food, a piping hot bowl of homemade soup is top on my list. Ready in a matter of minutes, Instant Pot Curried Cauliflower Soup is amazingly rich and silky, packed with fresh veggies and great flavor. You won’t believe that there’s no cream or cheese in it!
The fresh clean flavors of garlic, fresh ginger and lime and the buttery creaminess of chunks of avocados come together to create Avocado Lime Chicken Soup, a new comfort soup favorite!
Chicken Tortilla Soup may have a long list of ingredients with some fresh vegetables but most are canned and already in your pantry, making it a quick and easy dump-dump recipe on a busy weeknight. Just saute an onion and red bell pepper with some seasonings, add the remaining (mostly) canned ingredients, garnish with the fried tortilla strips, sour cream and cilantro!
Seasoned with fresh basil and filled with tortellini and springtime greens, Grandma’s Dandelion Soup has been a favorite in my family throughout the generations!
- Heat oil in saucepot over medium-high heat.
- Cook onion, garlic, basil, kosher salt and pepper until onion begins to soften, about 3 minutes.
- Stir in escarole and cook until just wilted, stirring occasionally.
- Add broth and beans. Bring to a boil. Reduce heat to medium and simmer until greens are tender and soup is heated through, about 15 minutes.
- Top each serving with 1 Tablespoon pesto.
Makes 6 servings/6 cups.
*Prefer a hearty chicken soup? Just replace vegetable broth with chicken broth and stir in 2 cups shredded rotisserie chicken and you've got yourself another homemade chicken soup to add to your lineup!