Escarole and White Bean Soup

This is one of my favorite recipes that my best mate taught me many summers ago. The bitterness of the escarole pairs nicely with the sweetness of the garlic and the beans.

The dish has only a few ingredients so they all have room to shine individually. Use a good quality parmesan – sometimes I just toss the entire block of parmesan (rinds and all) in the pot and let it simmer. And it really makes a big difference if you make chicken stock from scratch.

Paired with nice crusty bread, perhaps from Blue Oven Bakery (featured in our post on Findlay Market) or Skirtz & Johnston, it makes for a perfect meal when the soup bug hits you.

Escarole & White Bean Soup


2 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic
1 head escarole, (about 1 pound) coarsely chopped
5 cups chicken broth, homemade or low-fat canned
1 (15-ounce) can Great Northern (cannellini) beans, rinsed and drained
Parmesan cheese (broken into large chunks)


Heat the oil in a soup pot, over medium heat. Add the garlic. Cook until translucent.

Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth and beans and bring to a gentle simmer.

Add Parmesan and season with salt and pepper, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes.

Serve in bowls with a drizzle of olive oil.


One thought on “Escarole and White Bean Soup

  1. This is one of my favorite soups!!! It’s so hearty and comforting. I make it almost exactly the way you wrote here, except I use veggie broth of course 🙂 And yeah tossing in the rind of Parmigiano Reggiano makes such a difference in flavor. I freeze my rinds for all sorts of soup recipes 🙂

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