Escarole Soup With Beans

White Bean and Escarole Soup is a hearty vegetarian soup that's 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 when replacing vegetable broth with chicken broth and adding shredded rotisserie chicken! #homemade #homemadesoup #fromscratchrecipe #easyrecipe #meatlessMonday #vegetarian #escarole #whitebeans #swirlsofflavor

5 from 1 vote

EscaroleSoup With Beans is a hearty vegetarian soup that's perfect for a plantbased lifestyle and meatless Monday dinner. Our EscaroleSoup is bursting with the flavors of freshescarole and white beans withthe unexpected pop of flavor from a dollop of pesto.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Italian

Keyword: escarole soup, homemade bean soup, white bean soup

Servings:

Calories: 163kcal

Author: Gwynn Galvin

Ingredients

1 Tbs. olive oil
1 onion, chopped, 1 cup
1 clove garlic minced
1 tsp. dried basil
1/2 tsp. kosher salt
1/4 tsp. pepper
8 cups chopped escarole, 8 cups chopped
4 cups vegetable broth
1 (15.5 oz.) can cannellini beans, rinsed and drained
6 Tbs. basil pesto or prepared pesto

Instructions

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.

Notes

Makes 6 servings/6 cups.

Swirls of Flavor Recipe Tips

Substitute chickpeas for the cannellini beans
Stir in fresh basil before serving
Top with croutons
Make with chicken broth
Stir in shredded rotisserie chicken
Add carrots when cooking the vegetables
Use store bought pesto or make an easy homemade pesto

Nutrition