Creamy White Bean Escarole Soup is a comforting, nourishing dish inspired by classic Italian flavors. Tender white beans simmer in a rich, creamy broth with garlic, onions, and fresh escarole, creating a soup that is both hearty and elegant. It’s cozy enough for cold evenings yet light enough for a wholesome lunch or dinner.
This soup comes together easily in one pot using simple ingredients, making it perfect for busy weeknights or relaxed weekend cooking. Creamy White Bean Escarole Soup is satisfying, flavorful, and a wonderful way to enjoy leafy greens in a comforting form.
Why You’ll Love This Creamy White Bean Escarole Soup
- Rich and creamy without being heavy
- Hearty and filling thanks to white beans
- One-pot, easy cleanup
- Naturally vegetarian with vegan option
- Comforting and nourishing
- Perfect for meal prep
Why You Should Try This Recipe
If you enjoy cozy soups with depth of flavor, this recipe is a must-try. White beans add natural creaminess and protein, while escarole brings a subtle bitterness that balances the richness of the broth. It’s a simple yet sophisticated soup that feels both rustic and refined.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 large head escarole, chopped
- ½ cup grated Parmesan cheese (optional)
How to Make Creamy White Bean Escarole Soup
Step 1 — Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic and red pepper flakes and cook for 30 seconds until fragrant.
Step 2 — Add Beans and Broth
Add white beans and vegetable broth to the pot. Stir in thyme and oregano.
Step 3 — Simmer
Bring the soup to a gentle simmer and cook for 10–12 minutes to allow flavors to develop.
Step 4 — Blend for Creaminess
Using an immersion blender, blend part of the soup until creamy while leaving some beans whole for texture. Alternatively, transfer a portion to a blender and return it to the pot.
Step 5 — Add Cream and Escarole
Stir in heavy cream and chopped escarole. Simmer for 5–7 minutes, until escarole is wilted and tender.
Step 6 — Finish and Serve
Season with salt and black pepper to taste. Stir in Parmesan cheese if using. Serve hot.
Nutritional Information (Approx. per serving)
- Calories: 360
- Fat: 18g
- Carbohydrates: 38g
- Protein: 14g
- Fiber: 10g
Values may vary depending on ingredients used.
Tips for the Best Creamy White Bean Escarole Soup
- Blend only part of the soup for the best texture
- Use good-quality vegetable broth
- Add escarole at the end to keep it vibrant
- Taste and adjust seasoning before serving
- Let soup rest 5 minutes before serving
Variations & Substitutions
- Make it vegan by using coconut cream and skipping Parmesan
- Add cooked Italian sausage for extra protein
- Use kale or Swiss chard instead of escarole
- Add lemon zest for brightness
- Add potatoes for extra heartiness
What to Serve With Creamy White Bean Escarole Soup
- Crusty bread or sourdough
- Garlic bread
- Simple green salad
- Roasted vegetables
- Grilled cheese sandwich
Common Mistakes to Avoid
- Over-blending the soup completely
- Adding escarole too early
- Cooking on high heat after adding cream
- Under-seasoning
- Using low-quality beans
Storing Tips for the Recipe
- Store in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop
- Add a splash of broth if thickened
- Freeze for up to 2 months (without cream for best texture)
Conclusion
Creamy White Bean Escarole Soup is a comforting, nourishing dish that brings together simple ingredients and rich flavor. Creamy, hearty, and perfectly balanced, this soup is ideal for cozy dinners, meal prep, or anytime you crave a wholesome bowl of comfort.
General Information
- Course: Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I make this soup vegan?
Yes. Use coconut cream and omit Parmesan cheese.
Can I freeze this soup?
Yes, but freeze before adding cream for best results.
What can I use instead of escarole?
Kale or Swiss chard work well.
Can I make it thicker?
Blend more of the soup or add extra beans.
Is this soup gluten-free?
Yes, naturally gluten-free.