Escarole and Bean Soup

Escarole and bean soup is a beloved Italian soup that’s light, nutritious and loaded with flavor. This plant-based version gets an extra boost of brightness and creaminess from the tahini lemon mix and couldn’t be easier to make.

Escarole Bean Soup is a classic dish that combines the creaminess of cannellini beans with the distinct flavor of escarole. The result is a super comforting bowl of soup that just begs you to dip some crusty bread into it.

Whether you’re making the soup for lunch or a light dinner, this is a super easy recipe that you can whip up even on a super busy day.

The tahini and lemon twist is something I absolutely love about this soup, as it adds extra creaminess and some unexpected but amazing flavor!

Why you’ll love this escarole and bean soup

• It's super comforting — just perfect for those chilly nights when you need a warm hug in a bowl.
• It's packed with flavor — the combo of creamy beans, hearty greens, and that zesty lemon-tahini twist? It’s just irresistible.
• Easy peasy to make — it's pretty much chop, drop, and simmer. Great for busy weeknights or lazy Sundays.

What you’ll need

Olive oil — Opt for a good quality extra virgin olive oil for a richer aroma and flavor.

Onion — A yellow onion works best here for its sweet flavor once cooked. White onions or even leeks are good alternatives.

Celery — Choose stalks that are firm and snap easily. Dice them about the same size as the onions to ensure they cook uniformly.

Garlic — Add as much as you like!

Potatoes — Yukon Gold or another creamy potato variety adds a comforting texture.

Cannellini beans — Canned beans are a time-saver. Drain and rinse them well to remove any canning liquid, which can alter the soup's flavor.

While cannellini beans are the classic choice for escarole soup, feel free to experiment with other types like navy beans and Great Northern beans.

Vegetable stock — This soup can be made with simply water, but I like to use veggie broth for extra flavor.

Escarole — Look for bright, crisp leaves. Wash them thoroughly, then chop them into bite-sized pieces.

Tahini — Creamy tahini adds a unique nutty taste to this soup. You can adjust the amount based on your preference for a more subtle or pronounced sesame flavor.

Lemon juice — Freshly squeezed lemon juice adds a vibrant, tangy kick and balances the flavors of the soup.

How to make escarole bean soup

In a large pot, heat the olive oil over medium heat, then add the diced onion and celery. Cook for 5-6 minutes until the onion becomes translucent and the celery softens.

Stir in the minced garlic and cook for another minute until fragrant.

Add the cubed potatoes to the pot and cook for 2-3 minutes, stirring occasionally.

Next, add the cannellini beans and vegetable stock. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.

Cover the pot and let it simmer for 15-20 minutes until the potatoes are tender.

Add the chopped escarole to the pot and stir well to ensure it’s well submerged in the liquid.

Simmer for another 5 minutes until the escarole is wilted and tender.

In a small bowl, whisk together the tahini and lemon juice until smooth. Stir this mixture into the soup and continue to simmer for 1-2 minutes.

Adjust the seasoning to taste and serve hot, with an extra drizzle of olive oil on top if you like.

Helpful tips

• Add ingredients in stages – start with the longest-cooking items like potatoes, then beans, and finally the greens. This ensures everything is perfectly cooked.
• Depending on how thick you like your soup, you can adjust the amount of vegetable stock. More stock will make it brothier, and less will yield a thicker soup.
• Allow the soup to simmer gently. Rapid boiling can break down the beans and potatoes, leading to a mushy texture.

What to serve with this white bean and escarole soup

• Serve with a slice of warm, crusty bread or a rustic baguette. It's perfect for soaking up the flavorful broth.
• Sprinkle a bit of plant-based Parmesan on individual bowls right before serving for a bit of nuttiness.
• If you’d like your escarole bean soup to have a bit of a kick, sprinkle some red chili flakes on top before serving.

Leftovers and storage

• Cool the soup completely and store it in an airtight container in the refrigerator. It will keep well for up to 4 days.
• Gently reheat the soup on the stove over medium heat, stirring occasionally, until it's thoroughly warm. If it's too thick, add a bit of water or stock to adjust the consistency.
• Freeze the soup in airtight, freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this escarole and bean soup recipe, you might also like some of my other easy vegan soups with beans:

• Easy Three Bean Soup
• Pumpkin Black Bean Soup
• Adzuki Beans Soup with Pearl Barley and Kale
• Easy Pinto Bean Soup
• Zuppa Frantoiana (Bean and Vegetable Soup)

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