If you’re craving something comforting yet vibrant, the Escarole and Bean Soup with Garlic and Parmesan Recipe is an absolute winner. This soup effortlessly brings together tender escarole, creamy white beans, and the irresistible aroma of garlic, rounded out with a sprinkle of Parmesan that adds a rich, savory depth. It’s a perfect bowl of warmth that feels both nourishing and elegantly simple, making it a staple for any season.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating a balanced and flavorful soup. From the earthy escarole providing a slight bitterness and freshness, to the creamy beans that add heartiness, each element is thoughtfully chosen to harmonize beautifully.
- Escarole (1 large bunch, washed and chopped): This leafy green adds wonderful texture and a slightly bitter note that brightens the dish.
- Olive oil (2 tablespoons): A quality olive oil enriches the base, lending a silky mouthfeel and subtle fruitiness.
- Garlic (4 cloves, minced): Garlic infuses the soup with its signature warm and aromatic flavor that wakes up the entire bowl.
- Red pepper flakes (½ teaspoon, optional): Just a pinch adds a gentle, pleasant heat for those who like a tiny kick.
- White beans (1 can, 15 oz, drained and rinsed): These creamy beans provide protein and body, making the soup satisfyingly filling.
- Vegetable or chicken broth (4 cups, low-sodium): A flavorful liquid base that ties all the ingredients together without overpowering them.
- Parmesan cheese (¼ cup grated, optional): A sprinkle of Parmesan adds a nutty, salty finish that elevates each spoonful.
- Salt and pepper (to taste): Essential seasonings that bring out the natural flavors in the ingredients.
- Lemon wedges (optional, for serving): A squeeze of fresh lemon brightens the soup with a refreshing zing.
How to Make Escarole and Bean Soup with Garlic and Parmesan Recipe
Step 1: Sauté the Garlic and Red Pepper Flakes
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic along with the red pepper flakes if you want a little warmth. Sauté for just 1 to 2 minutes until the garlic becomes wonderfully fragrant but hasn’t browned. This step is key because it sets a flavorful foundation for the soup, allowing the garlic to infuse the oil gently.
Step 2: Wilt the Escarole
Next, toss the chopped escarole into the pot and stir so it gets evenly coated in the garlic-infused olive oil. Let it cook for 3 to 5 minutes until it softens and begins to wilt. This process mellows the escarole’s slight bitterness, balancing it perfectly for the soup’s final taste.
Step 3: Add Beans and Broth
Now, pour in your drained and rinsed white beans. Follow this with the vegetable or chicken broth. Give everything a good stir to combine all those lovely ingredients. Bring your pot to a gentle simmer – this step helps marry the flavors together and creates that heartwarming broth we all crave in a soup.
Step 4: Simmer and Season
Reduce the heat to low and let your soup gently bubble for 10 to 15 minutes. This slow simmer softens the escarole even more and allows the garlic, beans, and broth to meld into a cozy, flavorful blend. Don’t forget to season with salt and pepper during this stage to taste. Stir occasionally to keep everything harmoniously mixed.
Step 5: Finish and Serve
When the escarole is tender and the beans are heated through, turn off the heat. Ladle the soup into bowls and sprinkle each serving generously with grated Parmesan cheese if you like that savory, melty touch. A wedge of lemon on the side adds a bright, fresh contrast that lifts every bite.
How to Serve Escarole and Bean Soup with Garlic and Parmesan Recipe
Garnishes
Simple garnishes can take this classic soup to the next level. A shower of freshly grated Parmesan cheese adds a creamy saltiness that perfectly complements the garlic and beans. For a pop of brightness, squeeze a little lemon juice right before eating. A drizzle of high-quality extra virgin olive oil can add a luxurious finish to the surface, making each spoonful silky smooth.
Side Dishes
This soup pairs beautifully with crunchy, toasted bread or a rustic garlic baguette. The bread’s crisp crust and soft interior are ideal for dipping into the warm broth. If you want to keep things light, serve it alongside a simple green salad dressed with lemon vinaigrette, which echoes the fresh citrus notes in the soup.
Creative Ways to Present
For a cozy gathering, serve this soup family-style in a big, beautiful bowl placed in the center of the table, inviting everyone to dig in. You could also ladle it into small cups for a charming appetizer portion at a dinner party. Topping the soup with a sprinkle of toasted breadcrumbs or chopped fresh herbs like parsley or basil adds eye-catching texture and color variations.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Escarole and Bean Soup with Garlic and Parmesan Recipe to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, giving you plenty of time to enjoy a quick and nourishing meal later.
Freezing
This soup freezes beautifully and makes a fantastic make-ahead meal. Use freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it thickens too much during storage. You’ll find the flavors deepen even more after sitting, making your second bowl just as delightful as the first.
FAQs
Can I use other greens instead of escarole?
Absolutely! While escarole adds a unique bitterness and texture, you can substitute with kale, spinach, or Swiss chard. Just keep in mind that cooking times might vary slightly depending on the green’s toughness.
Is this soup gluten free?
Yes, the Escarole and Bean Soup with Garlic and Parmesan Recipe is naturally gluten free as long as you use gluten-free broth and optional toppings. It’s a great comfort food option for gluten-sensitive eaters.
Can I make this soup vegan?
Definitely. Use vegetable broth instead of chicken broth and skip the Parmesan cheese, or substitute it with a plant-based cheese alternative to keep the creamy, savory quality.
How spicy does the red pepper flakes make the soup?
The amount suggested adds a subtle warmth without overpowering the delicate flavors. If you’re sensitive to heat, you can leave it out or add just a pinch for a gentle kick.
Can I use dried beans instead of canned?
You can, but be sure to soak and cook the beans fully before adding them to the soup. Using canned beans is a convenient shortcut that saves time and maintains the soup’s creamy texture.
Final Thoughts
I can’t recommend the Escarole and Bean Soup with Garlic and Parmesan Recipe enough for busy weeknights or relaxed weekends. It’s wholesome, flavorful, and comes together with ease, making it one of those go-to recipes that feels like a warm hug in a bowl. Give it a try, and I promise it will quickly become one of your favorites too!
Print
Escarole and Bean Soup with Garlic and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This hearty and healthy Escarole and Beans recipe combines tender escarole greens with creamy white beans simmered in a flavorful broth. Enhanced with garlic, red pepper flakes, and optional Parmesan, it makes a comforting and nutritious meal ready in just 30 minutes, perfect for lunch or dinner.
Ingredients
Vegetables
- 1 large bunch of escarole, washed and chopped
- 4 cloves garlic, minced
Pantry
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- Salt and pepper to taste
Dairy and Extras
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, until fragrant but not browned.
- Cook the Escarole: Add the chopped escarole to the pot. Stir to coat it with the olive oil and garlic. Cook for about 3-5 minutes until the escarole starts to wilt.
- Add Beans and Broth: Add the drained and rinsed beans to the pot, followed by the vegetable or chicken broth. Stir everything together and bring it to a simmer.
- Simmer: Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the escarole to become tender. Stir occasionally. Season with salt and pepper to taste.
- Serve: Once the escarole is tender and the beans are heated through, remove the pot from the heat. Ladle the escarole and beans into bowls, sprinkle with grated Parmesan cheese if desired, and serve with a wedge of lemon for a fresh, zesty finish.
Notes
- For added protein, consider topping with a poached egg.
- Substitute kale or Swiss chard if escarole is unavailable.
- Use vegetable broth to keep the recipe vegetarian.
- Adjust red pepper flakes to control the heat level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
