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    Home » Soups » Escarole and White Bean Soup

    Escarole and White Bean Soup

    January 11, 2020 , Updated October 24, 2023 Maria 37 Comments

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    Escarole and bean soup garnished with cheese and parsley in a white bowl.

    Escarole and white bean soup, often referred to as Italian greens and beans, is the ultimate comfort food recipe. Healthy, delicious and so easy to make!

    Escarole and white bean soup in a white bowl.

    Is there any green leafy vegetable more versatile than escarole?

    You probably recognize this slightly bitter chicory green as an essential ingredient in Italian Wedding Soup, but it is extremely popular throughout Italian cuisine.

    It makes a great side dish whether sauteed, braised or grilled.

    Today, I’m sharing one of the best homemade soup recipes you will ever make.

    Italian escarole and beans is a hearty and healthy brothy soup with vegetables. Coarsely chopped escarole is added raw to a pot of simmering white beans and vegetables, contributing just a hint of sweetness and crispiness. This creates the perfect complement to the creamy texture of the white beans.

    Take a look at how simple and economical this Italian white bean recipe is to make!

    Mise en place

    Rinsing and soaking

    Before you soak your Great Northern aka cannellini beans, it is important to:

    • rinse and sort them;
    • remove any shriveled or discolored legumes and
    • remove any small rocks or debris.

    White beans soaked in a large bowl.

    Place 2 cups of dried beans in a large bowl of cold water. Allow them to soak for approximately 8-12 hours. Make sure to submerge them by at least two inches of water as they will absorb a lot of water.

    Please note that this can be done at the end of the day for the soup to be cooked in the morning or at the beginning of the day for a supper meal.

    Boiling the soaked beans

    When you are ready to make the soup, drain and rinse the soaked beans.

    Place them in a pot with enough water to cover them, bring to a boil and then cover slightly and simmer for approximately 1 hour or until tender.

    In the meanwhile, let’s prep our vegetables.

    Chopped vegetables on a wooden board.

    Although there is nothing wrong with opening up a can of cannellini beans, adding them to sauteed escarole and calling it a meal, I would argue that sauteeing a few vegetables is a great time investment of 30 minutes.

    This method creates a tasty flavor base for our soup. If you recall, we used the same technique for this Italian Lentil Soup Recipe.

    So, let’s start chopping!

    Prep the vegetables: Dice 1 medium onion, 2-3 celery stalks and coarsely chop 1 head of escarole that has been previously cleaned and trimmed. Depending on the size of your garlic, mince about 3-4 medium cloves. 

    Finally, chop about 2 tablespoons of fresh parsley. This will be used as a garnish. 

    escaroel and beans served with a slice of whole wheat bread

    How to make escarole and beans

    In a large pot, heat 3 tablespoons of olive oil over medium-high heat. 

    Chopped garlic and minced onions are sauteed in a large frying pan.

    Lower the heat to medium, add the diced onions (1 medium), and saute for 5-7 minutes until soft. 

    Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes. You should begin to smell the wonderful aroma of the garlic.

    Season with salt and pepper and, if desired, a pinch or two of red pepper flakes.

    Chopped vegetables simmering in a vegetable broth.

    Add approximately 3 cups of vegetable stock, homemade or commercial and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.

    Cannellini beans simmering in a pot.

    Taste the white beans for doneness. If they are tender, add them, along with the liquid to the vegetable broth and allow them to simmer for another 10 minutes or so. 

    Taste and adjust seasonings.

    A simmering pot of escarole and beans.

    Finally, add the coarsely chopped raw escarole and simmer until the greens are tender. 

    A bowl of beans and greens garnished with chopped parsley.

    Serve with a slice of whole wheat bread or Italian focaccia and garnish with freshly grated cheese, chopped Italian parsley, a drizzle of olive oil, and if desired, a squirt of lemon juice.

    Tips

    • Always rinse and sort your beans to ensure there are no impurities.
    • The inner leaves of escarole are very tender and are great to use in green salads.

    Can I use canned beans?

    To use canned white beans in this escarole soup, simply drain and add to the simmering vegetable broth. Do not rinse the beans as the starch contributes to thickening the broth.

    Can I use other beans?

    Yes. Any bean works well in this recipe. Some great alternatives are navy beans and red kidney beans.

    Can I replace the escarole?

    Yes. Spinach, swiss chard, collard greens, and kale are all great options.

    How to store leftovers

    Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months.

    What to love about this recipe

    • budget-friendly especially if using dried white beans
    • freezer-friendly soup
    • uses healthy ingredients
    • great way to easily increase daily fiber intake
    • the ultimate healthy comfort food
    • great with pasta!

    White bean recipes we love

    • White Bean Soup
    • Maple Baked Beans
    • White Bean and Spinach Soup

    Beans and greens in a white bowl.

    Recipe inspiration

    It’s back to my childhood for this Scarola e Fagioli aka Escarole and Beans recipe.

    My dad had the most amazing garden. If you are curious, there are a few pictures in this post on sauteed Swiss chard. 

    He would plant spinach, mustard greens, rapini, collard greens, swiss chard and, of course, escarole.

    Throughout the summer, my mom would freeze these greens and they would inevitably show up at suppertime throughout the fall and winter months.

    I didn’t realize it back then but today I consider this meal as pure comfort food. 

    I hope you get a chance to give it a try. 

    If you are interested, I recently made a kale variation of this soup recipe with my friend Carlo, a professional chef. If you would like to see how it is made, head on over to YouTube.  Just click on the following link and be sure to subscribe to the YouTube channel as my friend Carlo and I plan to share more wonderful recipes with all of you!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes. 

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Italian Beans and Greens soup, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Escarole and white bean soup in a white bowl.

    Escarole and White Bean Soup

    Escarole and White Bean Soup often referred to as Italian greens and beans, is the ultimate comfort food recipe. Healthy, delicious and so easy to make.
    5 from 16 votes
    Print Save RecipeSaved! Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 1 hour hour
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 6 servings
    Calories: 233kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 3 tablespoons olive oil extra virgin
    • 1 medium onion medium, diced
    • 3-4 cloves garlic minced
    • 2-3 stalks celery sliced
    • pinch red pepper flakes optional
    • 3 cups vegetable stock
    • 4 cups cooked white beans with cooking liquid or 2-15 ounce cans Italian Cannellini beans, drained not rinsed
    • 1 head escarole rinsed and roughly chopped
    • salt and pepper to taste

    To Garnish:

    • 2 tablespoons fresh parsley minced
    • 1-2 tablespoons lemon juice freshly squeezed, optional
    • 1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. optional

    Instructions

    • Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.
    • Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft. 
    • Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.
    • Season with salt and pepper and if desired, a pinch or two of red pepper flakes.
    • Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.
    • Add the cooked (or canned) white beans and simmer for another 10 minutes or so.
    • Taste and adjust seasonings.
    • Add the coarsely chopped head of raw escarole and simmer until the greens are tender. 
    • Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    • Always rinse and sort your dried beans to ensure there are no impurities.
    • The inner leaves of escarole are very tender and are great to use in green salads.
    Can I use canned beans? Yes. Simply drain and add to the simmering vegetable broth. Do not rinse the beans as the starch contributes to thickening the broth.
    Can I use other beans? Yes. Any bean works well in this recipe. Some great alternatives are navy beans and red kidney beans.
    Can I replace the escarole? Yes. Spinach, swiss chard, collard greens, and kale are all great options.
    How to Store Leftovers: Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 233kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 515mg | Potassium: 852mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2048IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 4mg
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    Filed Under: Soups

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lita

      October 07, 2024 at 2:00 pm

      5 stars
      Wholesome – excellent and healthy!

      Reply
      • Maria

        October 12, 2024 at 7:09 am

        Thanks for taking the time to comment! Happy to read you enjoyed the soup!

        Reply
    2. Josie

      July 07, 2023 at 6:43 pm

      5 stars
      We loved this soup💕. I used navy beans instead and added a little more both, because we like it with more broth. Also put in some ditalini pasta- delicious Italian soup!

      Reply
      • Maria

        October 07, 2023 at 4:30 pm

        Thanks Josie!

        Reply
    3. Lynn

      February 26, 2023 at 5:06 pm

      Excellent! My new favorite soup. I added sausage & my friend makes it with chorizo. Everyone loved it and said it was the best soup they ever had!

      Reply
      • Maria

        February 28, 2023 at 5:07 pm

        How wonderful Lynn! Thanks so much for sharing!

        Reply
      • Michelle

        March 03, 2023 at 10:57 pm

        5 stars
        Discovered your site several years ago.
        Made your biscotti ~ and several other recipes. All were spot on & I have made them repeatedly.
        This soup recipe is another addition to my recipe collection.
        Like others ~ I added pancetta & Parmesan rind.
        Perfection! Thx

        Reply
        • Maria

          March 06, 2023 at 10:03 pm

          So thrilled to read this! Thanks so much Michelle!

      • Nick

        July 17, 2023 at 10:29 am

        5 stars
        Maria,
        Made this recipe for the 2nd time. Everyone in my family loved it. Simple recipe, quality ingredients and really Italian—just like all your recipes. Thank you for your quality and hard work. Salute!

        Reply
        • Maria

          October 07, 2023 at 4:29 pm

          Thanks for sharing Nick!

    4. Pauline Dravet

      January 14, 2023 at 2:26 pm

      5 stars
      Love this recipe because it’s so versatile with whatever fresh greens you can find. I used arugula and also added elbow macaroni. Thanks for the recipe.

      Reply
      • Maria

        January 16, 2023 at 7:24 pm

        My pleasure Pauline! Thanks so much for sharing!

        Reply
      • Kim Nardozi

        November 06, 2023 at 1:40 pm

        5 stars
        My dad used to make this soup and he called it minestra or something like that I do not speak Italian LOL but he did and yes it is a wonderful soup so happy to see the recipe online 🙂

        Reply
    5. Jennifer Davis-Kay

      October 26, 2022 at 5:53 pm

      5 stars
      This was SO good!! I also added a Parmesan rind but otherwise followed the recipe pretty much exactly. I love how thick the broth got! Absolutely delish, thank you!!

      Reply
      • Maria

        October 28, 2022 at 9:03 pm

        My pleasure Jennifer! Thanks so much for sharing!

        Reply
      • Sandra

        January 05, 2023 at 6:44 pm

        I can’t wait to try this. It sounds absolutely delicious! I’ve had success with every recipe of yours that I’ve made. I know some by heart now 😊. I will comment further after I’ve made it. Ciao.

        Reply
        • Maria

          January 06, 2023 at 6:34 pm

          Thanks Sandra!

    6. Joe Leghorn

      October 19, 2022 at 10:16 pm

      5 stars
      I did throw in a couple of parmesan rinds. You need to use them is this is the perfect recipe to use them. Excellent flavor for a hearty soup.

      Reply
      • Maria

        October 20, 2022 at 9:38 pm

        Thanks for taking the time to comment Joe!

        Reply
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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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