White Bean and Escarole Soup

White Bean & Escarole Soup


Are you ready for a little simpler fare, after an abundant holiday season?  Take a look at this easy soup below. Make a big pot, feast on it throughout the week or freeze it for those days when you are in a hurry and need something nutritious, filling and yummy FAST!

Makes 4-6 servings


1 large onion, diced (about 1 cup)

5-6 cloves of garlic, minced

1 tsp dried rosemary

1 tsp dried thyme

¼ tsp red pepper flakes

1 large head of escarole, washed, trimmed and chopped into bite-sized pieces

2 15 oz cans of cannellini beans, no-salt–added, drained & rinsed

1 14.5 oz can fire roasted tomatoes

2 plus cups of vegetable broth, homemade or low-sodium store bought

1 ½ Tbsps. apple cider vinegar

1 Tbsp. dijon mustard

Freshly ground pepper to taste



  • Heat a large soup pot to medium-high, add the onions and dry saute, stirring frequently, until slightly starting to brown, about 3-4 minutes.
  • Add garlic, rosemary, thyme and hot pepper flakes and saute for another minute. Deglaze with a little bit of vegetable broth.
  • Add the escarole, and saute for another 5-7 minutes, until escarole has slightly wilted. Escarole will give off a bit of liquid.
  • Add the beans, tomatoes, vegetable broth and apple cider vinegar and bring to a boil. Cover, reduce heat to medium and cook for another 10-15 minutes. Check, if you need to add in more liquid. This makes a fairly thick soup.
  • Stir in the mustard and freshly ground pepper.




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