Cold winter days call for a steaming bowl of Escarole and Bean Soup — a rustic, satisfying dish with tender white beans, plenty of escarole, salty pancetta, and finishing touches of olive oil and freshly grated Parmesan. It requires only a little prep and cooks in about 20 minutes, making it a perfect weeknight meal or a simple make-ahead lunch.
Soup is one of the most comforting, versatile meals — easy to prepare, filling, and great at showcasing seasonal greens. This escarole and bean version is inspired by classic Italian soups and highlights the mild bitterness of escarole balanced by creamy beans and the savory depth of pancetta.
Escarole, a member of the chicory family, brings a subtle bitter note that pairs exceptionally well with pancetta and white beans. If you haven’t cooked with escarole before, this soup is an easy and delicious introduction.
Why you’ll love this recipe
- Rustic and hearty: creamy white beans and tender escarole create a satisfying texture and flavor.
- Quick to make: minimal prep and about 20 minutes of active cooking.
- Meal prep friendly: the soup reheats well and freezes for later.
- Adaptable: naturally gluten-free and easy to make vegetarian or vegan with a few swaps.
Recipe ingredients
Ingredient notes
- Escarole: These chicory greens are slightly bitter and hold up well in soups. Use the sturdier outer leaves for cooking and reserve the tender inner leaves for salads if you like.
- White beans: Cannellini or Great Northern beans work well. Canned beans are a time-saver — do not rinse them; the canning liquid adds flavor and body to the broth. If using dried beans, cook them until tender before adding to the soup.
- Pancetta: Salt-cured diced pancetta provides savory, umami-rich flavor. For a vegetarian version, omit the pancetta and use olive oil or a vegan bacon alternative.
- Aromatics: Onion, celery, and garlic form a flavorful base. A bay leaf adds subtle depth; omit if you don’t have one.
- Stock: Chicken stock gives richness; use vegetable stock to keep the recipe vegetarian.
- Lemon juice: A splash added at the end brightens the entire soup.
- Optional toppings: A drizzle of good olive oil and freshly grated Parmesan enhance the final bowl. For a dairy-free finish, skip the cheese or use a plant-based alternative.
How to make escarole soup
This soup is straightforward and cooks quickly. Wash escarole thoroughly — it can be gritty — and chop or tear the leaves before cooking. Follow the simple steps below for a flavorful, comforting pot of soup.
- Heat olive oil in a Dutch oven or large pot over medium heat. Add diced pancetta, chopped onion, and chopped celery. Cook until the onion is translucent and the pancetta is fragrant, about 4–5 minutes.
- Stir in minced garlic and the escarole. Cook 1–2 minutes until the escarole wilts and reduces in volume.
- Add stock and a bay leaf, then bring to a simmer. Stir in the white beans (do not drain if using canned), season with salt and pepper, and simmer 5–10 minutes to meld flavors.
- Remove from heat, discard the bay leaf, and stir in fresh lemon juice. Taste and adjust salt and pepper. Serve with a drizzle of olive oil and grated Parmesan if desired.
FAQs
Escarole is a leafy green in the chicory family that resembles green leaf lettuce. It has a mild, pleasant bitterness. Outer leaves are firmer and ideal for cooking, while inner leaves are tender and work well raw.
Do you need to wash escarole?
Yes. Escarole often contains grit. Separate the leaves and rinse them thoroughly under cold water, or soak briefly and drain in a colander before chopping.
What can I use instead of escarole?
If escarole is unavailable, substitute with curly endive, Swiss chard, or kale. Adjust cooking time for tougher greens like kale.
Recipe notes and tips
- Pro tip: Keep the liquid from canned beans — it enhances the broth’s texture and flavor.
- Prep the escarole and vegetables a day ahead to speed up cooking on the day you serve it.
- To make the soup vegan: use vegetable broth and omit pancetta and Parmesan; add a touch of smoked paprika or liquid smoke for a savory note if desired.
- Storage: Refrigerate leftovers in an airtight container up to 5 days; freeze for up to 3 months.
More soup recipes you’ll love
- Asparagus soup
- Butternut squash soup
- Carrot ginger soup
- Chicken tortilla soup
- Mushroom barley soup
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your creations.
Escarole and Bean Soup
Servings: 6 | Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Escarole and Bean Soup is a quick, nourishing soup that highlights leafy greens and creamy beans for a comforting winter meal.
Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta (or omit for vegetarian)
- 1 small onion, chopped
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 head escarole, washed, drained, and chopped (about 5 cups)
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 2 cans white beans (do not rinse)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh lemon juice
- Olive oil and freshly grated Parmesan for serving (optional)
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add pancetta, onion, and celery and cook about 4–5 minutes until softened.
- Add garlic and escarole, cooking 1–2 minutes until the escarole wilts.
- Pour in the stock and add the bay leaf. Bring to a simmer, then add the white beans, salt, and pepper. Simmer 5–10 minutes to let the flavors combine.
- Remove from heat, discard the bay leaf, stir in lemon juice, and adjust seasoning. Serve with a drizzle of olive oil and grated Parmesan if desired.
Notes
- Do not rinse canned beans; the liquid adds richness.
- Make-ahead: chop the vegetables and escarole up to a day in advance.
- Vegan option: use vegetable broth and omit pancetta and Parmesan.
- Storage: refrigerate up to 5 days or freeze up to 3 months.
Nutrition (approx.)
Per serving: ~262 kcal; carbohydrates ~28 g; protein ~15 g; fat ~11 g; fiber ~8 g. Values are estimates for guidance only.