Escarole Soup
This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or dinner table.
Vegan soups are not only healthy but also delicious and comforting. I love making some at least a few nights a week, and some of my favorites include this lemony vegan white bean soup and vegan minestrone served alongside a classic vegan bolognese or vegan pepperoni pizza.
❤️ Why you’ll love it
I love how simple and delicious this escarole and bean soup recipe is. This easy-to-make soup combines escarole, a leafy green similar to lettuce, with simple ingredients like white beans, pasta, lemon juice, and garlic for a flavor-packed meal.
The balance of flavors in this dish is beautiful; the escarole adds a natural bitter taste, while the lemon juice, along with the other ingredients, balances out the soup beautifully.
The best part about this recipe is that it is quick and easy to make and can be ready from scratch in just 20 minutes. It is also a one-pot meal, which results in a mess-free, easy clean-up process after you are done. Plus, it tastes even better the next day and freezes quite well. You will love this recipe as much as my family and I do.
? Key ingredients
This vegan escarole soup is an incredible blend of easily accessible ingredients. All the ingredients for this soup can be found at your local grocery store, and some may already be in your pantry.
Escarole is the star of this soup, giving it a unique flavor and a hearty texture. This leafy green is delicious and packed with vitamins and minerals.
Garlic is a key ingredient that imparts a robust flavor to the soup. Remember to stir the garlic frequently after adding it to the stockpot to prevent it from burning.
Cannellini or white beans add a satisfying bite to the soup, making it more filling. If you are using dry beans, precook them and add them to the soup once they are soft to eliminate the foam typically released into the cooking water when beans are cooked dry.
Lemon juice adds a fresh, tangy twist to the soup, balancing out the rich flavors. Always opt for freshly squeezed lemon juice for the best flavor.
Vegan Parmesan Cheese is an optional topping that adds a delightful cheesy flavor to the soup without any dairy. It is a great way to add a touch of indulgence to this healthy dish.
? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
? Equipment
When making this hearty escarole soup, the most crucial piece of equipment you will need is a good quality stockpot or enameled Dutch oven. It is perfect for this recipe as it allows all the ingredients to simmer together, infusing the broth with the flavors of the escarole, garlic, and beans. Its deep and wide design also guarantees even heat distribution, ensuring every spoonful of your soup is as tasty as the last.
?? Instructions
Preparing the ingredients
STEP 1
Start by thoroughly washing the fresh escarole. Once washed, proceed to cut it into even squares for easy cooking.
STEP 2
Prepare the pasta according to the instructions provided on the package. Be sure to keep an eye on it to prevent overcooking.
Making the escarole soup
STEP 1
Heat a stock pot on medium-low heat and add olive oil. Add chopped garlic to the hot oil and cook for about two to three minutes, stirring frequently to ensure it does not burn. Then, add the chopped escarole to the pot.
STEP 2
Season it with salt and black pepper to taste, then stir well. Allow it to cook for two to three minutes until it has wilted to half its original size.
STEP 3
Proceed to add the vegetable broth to the stockpot. Increase the heat to bring the mixture to a boil. Once boiling, add the pre-cooked pasta, drained white beans, and lemon juice to the pot. Stir well to combine all the ingredients.
STEP 4
Allow the soup to cook for a couple more minutes to ensure all the flavors meld together. Once done, your delicious, plant-based escarole soup is ready to serve.
? Expert tip
The most crucial tip when preparing this escarole soup is to stir the garlic frequently after adding it to the stockpot. This step is essential to prevent the garlic from burning, which can give your soup a bitter taste. By stirring often, you guarantee that the garlic cooks evenly, infusing your soup with a delightful, aromatic flavor.
? Variations
This soup recipe is incredibly versatile. You can swap out the escarole for other leafy green vegetables such as spinach, kale, Swiss chard, or collard greens. Each type of green will bring a unique flavor and texture to the soup.
If you are a fan of rice, why not add it to your soup? Replace the beans with pre-cooked white or brown rice. It will give the soup a different texture and make it even more filling.
I prefer small shell pasta for this recipe, but a different pasta would work just as great! Try your soup with macaroni elbows, orzo, penne, fusilli, farfalle, or whatever other pasta you have in your pantry. Each type of pasta will add a unique twist to the dish.Add other fresh herbs like thyme or parsley to your soup. It will add more flavor and make it even more aromatic. Simply chop some fresh herbs and add them to the soup towards the end of the cooking process.
? Serving ideas
You can enjoy escarole soup in a variety of ways. Serve your soup with breadsticks, garlic bread rolls, or your favorite crusty bread for dunking. Or, serve it in a bread bowl and eliminate one more dish to wash. It also goes great with some croutons or crackers for added texture.
To get a smoky flavor, add some delicious vegan bacon bits on top before serving.
You can also turn this into an Italian wedding soup by adding some eggplant meatballs, chickpea meatballs, mushroom meatballs, or tofu meatballs.
For dinner, this escarole soup can be served as a starter or main course. If serving as a starter, pair it with a hearty main dish like a lentil loaf or a shepherd’s pie. If serving as a main course, you can also replace the past with some dumplings for a different combination that is also filling. You can use potato dumplings from my dumpling soup recipe to do so.
❄️ Storing tips
Storing and reheating your escarole soup is easy and can even enhance the flavor as the ingredients meld together over time. This delicious vegan soup can be a ready-to-eat meal for several days with proper storage.
To store it, allow it to cool down to room temperature first. Once cooled, pour it into an airtight container and place it in the refrigerator. It will maintain its freshness and taste for about three to four days.
Freezing is an excellent option if you are not planning to consume the soup within a few days. Simply divide the soup into consumable portions and store each portion in an airtight container or resealable plastic bag. Make sure to remove any excess air before sealing to prevent freezer burn. The soup can be stored in the freezer for up to three months.
When you are ready to enjoy your soup again, reheat it slowly on the stovetop. Place the soup in a pot and gradually bring it to a boil over low heat, stirring often to prevent any sticking or scorching. If you have frozen the soup, remember to defrost it completely before reheating.
? FAQs
Some recipes require boiling or blanching the escarole to eliminate the bitterness. However, the cooking process in this recipe is enough to give this soup a delicious flavor without first blanching.
There are several ways to thicken any soup. The best way to thicken escarole bean soup is to add flour or starch and bring it to a boil to activate them. To do this, take some soup in a separate bowl and mix in the flour or starch. Then, add this mixture back to the hot soup. There are 20 other ways to thicken it that you can check out.
Yes, you can use canned beans in this recipe. If you are using canned beans, drain and rinse them before adding them to the soup. This will help to remove any excess sodium and improve the overall taste of the soup.
If you cannot find escarole, you can substitute it with other leafy greens such as spinach, kale, or Swiss chard. These greens will give a similar texture and flavor to the soup.
Absolutely. Feel free to add other vegetables that you have on hand. Carrots, celery, and potatoes are all great additions to this soup. Just remember to adjust the cooking time accordingly to guarantee that all the vegetables are cooked through.
If you want to increase the protein content of this soup, you can add more beans or include some tofu or tempeh. These are all great plant-based protein sources and will make the soup even more filling and nutritious.
More soup recipes
Escarole Soup
Equipment
- Stockpot
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
Ingredients
- 1 lb Escarole
- 2 Tbsp Olive oil
- 4 cloves Garlic
- 4 cup Vegetable broth
- 3.5 oz Small shells pasta
- 12 oz Cannellini or White beans
- 1 Tbsp Lemon juice (freshly squeezed)
- Salt and Pepper to taste
- Vegan Parmesan Cheese optional
Instructions
- Wash the fresh escarole. Cut it to even squares.
- Cook pasta as per package instructions.
- Heat a stockpot on medium-low heat and add olive oil. Add chopped garlic and cook for 2-3 minutes. Stir frequently so garlic does not burn.
- Add chopped escarole. Season with salt and black pepper. Stir well. Cook for 2-3 minutes until it has welted to half the size.
- Now add vegetable broth. Bring it to a boil.
- Add pre-cooked pasta, drained white beans and lemon juice. Stir well. Cook for a couple of minutes.
