Escarole and Bean Soup

This Escarole and Bean Soup is a comforting and hearty dish that highlights the rich flavors of fresh vegetables and tender beans. Perfect for chilly days, this soup combines sautéed bacon (optional), onions, and garlic with vibrant escarole, creating a delightful medley of textures and tastes.

The addition of white beans not only enhances the nutritional value but also makes the soup satisfying and filling. Drizzled with good-quality olive oil and topped with grated cheese, this simple yet delicious soup is sure to warm you from the inside out!

Escarole and Bean Soup

Ingredients:

1 tablespoon olive oil

2 ounces bacon, cut into a ¼ inch dice (optional)

1 yellow onion, chopped

2 large cloves garlic, minced

2 stalks celery , diced

4 cups cooked white beans with cooking liquid or 2-15-ounce can cannellini beans, drained and rinsed

½ teaspoon red-pepper flakes

½ teaspoon salt

Fresh ground pepper

4 cups vegetable or chicken stock

1 large head escarole, leaves separated, washed and roughly chopped

Salt and pepper, to taste

Instructions:

Heat the oil in a large soup pot over medium-high heat. Add the pancetta or bacon and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside.

Pour out all but 1 tablespoon cooking fat. Add the onion and cook, stirring occasionally, until soft and translucent, about 7 minutes.

Add the celery, garlic, red pepper, salt and pepper and cook for another 3 minutes.

Add the escarole to the pot in batches and cook until just wilted about 2 minutes.

If using homemade beans, pour the reserved bean cooking liquid into a large measuring cup and add enough stock to make 4 cups. If using canned beans, drain, rinse and use only stock.

Add the beans and the liquid to the pot.

If using canned beans, drain, rinse and add

When all the escarole is wilted, add the drained beans

Bring to a simmer and cook, partially covered, until thickened slightly, about 20 minutes.

Stir in the reserved pancetta and adjust seasonings.

Serve in large bowls with a drizzle of good quality olive oil and grated cheese.

Notes:

Bacon or Pancetta: The bacon or pancetta adds a rich, smoky flavor to the soup. You can omit it for a vegetarian version without losing too much flavor, especially if you use a well-seasoned vegetable stock.

Escarole Substitution: If you can’t find escarole, other leafy greens like kale, spinach, or Swiss chard can be used as substitutes. Adjust the cooking time accordingly, as heartier greens may take longer to wilt.

Beans: Cannellini beans are preferred for their creamy texture, but other white beans like Great Northern or navy beans can also work. If using homemade beans, the cooking liquid adds depth and thickness to the soup.

Stock Choice: The choice between vegetable or chicken stock will affect the soup’s flavor. Vegetable stock keeps it vegetarian, while chicken stock adds a more savory depth. Homemade stock is ideal, but store-bought works in a pinch.

Red Pepper Flakes: The red pepper flakes add a mild heat. Adjust the amount to your taste, or omit them if you prefer a milder soup.

Simmering Time: The soup is simmered just until it thickens slightly. If you prefer a heartier texture, you can mash some of the beans in the pot to create a thicker broth.

Seasoning: Taste and adjust the seasoning before serving, as the saltiness can vary depending on the type of stock and whether or not you included bacon or pancetta.

Serving Suggestions: Drizzle each bowl with a high-quality olive oil and top with freshly grated Parmesan or Pecorino Romano cheese for an extra burst of flavor.

Storage: The soup can be stored in the refrigerator for up to 3 days. It thickens as it sits, so you might need to add a splash of stock or water when reheating.

Freezing: This soup freezes well for up to 3 months. Portion it into airtight containers, leaving some space at the top for expansion, and thaw in the refrigerator before reheating.

Nutrition Information:

Per Serving (Assuming 6 servings):

Frequently Asked Questions:

Can I omit the bacon for a vegetarian version of this soup?

Certainly! If you prefer a vegetarian option, you can omit the bacon.

Consider enhancing the flavor with a bit of smoked paprika or additional herbs.

Is it necessary to use escarole, or can I substitute it with another leafy green?

While escarole provides a unique flavor, you can substitute it with other leafy greens like kale or spinach based on your preference.

Can I use canned beans instead of cooking them from scratch?

Yes, you can use canned cannellini beans to save time.

Ensure to drain and rinse them before adding to the soup.

Adjust the stock quantity accordingly.

What’s a good alternative if I don’t have red-pepper flakes?

If you don’t have red-pepper flakes, you can use a pinch of cayenne pepper or paprika for a subtle heat.

How can I make this soup heartier?

To make the soup heartier, consider adding diced potatoes or small pasta during the cooking process.

Adjust the seasoning and stock as needed.

Can I make this soup vegetarian by omitting the bacon?

Certainly! You can skip the bacon for a vegetarian version.

Consider adding a dash of smoked paprika for a hint of smokiness.

What is a good substitute for escarole if it’s not available?

If you can’t find escarole, you can use kale or Swiss chard as alternatives.

Adjust the cooking time as needed.

Can I freeze this soup for later consumption?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Reheat on the stovetop when ready to enjoy.

What other beans can I use besides cannellini beans?

Great substitutes for cannellini beans include navy beans, Great Northern beans, or even chickpeas, depending on your preference.

Is there a low-sodium option for the stock?

Certainly! Opt for low-sodium vegetable or chicken stock to control the salt content.

You can always adjust salt to taste during cooking.