How long does it take to cook escarole soup?

Escarole soup can cook relatively quickly as the leafy bitter green vegetable is quite tender. Simmer the soup for about 15-20 minutes.

Escarole is in the chicory family. This leafy vegetable is considered a bitter green, but it is in fact quite mild, especially when simmered in a soup.

Can I use dried beans to make this escarole soup?

Be sure to first cook dried beans before adding to the soup. To make homemade beans using dried beans, start by soaking the beans overnight in cool water. Drain, rinse then simmer in lots of water (you can add herbs and dried spices to the water) until the beans are very tender, anywhere from 1 to 2 hours, or more. You can use some of the cooking liquid for the soup, if you'd like.

Is parmesan cheese vegetarian?

Parmesan cheese is not considered vegetarian by many as it's often made with animal rennet. You may be able to find a vegetarian parmesan style cheese in specialty markets.

Escarole and White Bean Soup - The Real Recipes

Name: Escarole and White Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American/Italian
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium onion, chopped; 3 celery stalks, chopped; 2 medium carrots, chopped; 1/2 tsp. table salt, more to taste; 1/4 tsp. black pepper, more to taste; 3 cloves garlic, minced; 2 tsp. chopped fresh thyme; 1 tsp. Italian seasoning; 1 pinch crushed red pepper flakes; 1 parmesan rind (optional), plus grated parmesan for serving; 2 (14.5 oz.) cans cannellini beans, drained and rinsed; 6 cups (preferably reduced sodium) vegetable broth (or 4 cups broth and 2 cups water); 1 head escarole (about 1 lb.), roughly chopped and rinsed well

Description

This simple Escarole and White Bean Soup is comforting, nutritious and ready in about 30 minutes. Made with tender and mild escarole greens, cannellini beans, vegetables and herbs, this soup is hearty enough for a weeknight dinner and light enough for lunch with leftovers.

Ingredients

Units Scale

2 Tbsp. extra-virgin olive oil
1 medium onion, chopped
3 celery stalks, chopped
2 medium carrots, chopped
1/2 tsp. table salt, more to taste
1/4 tsp. black pepper, more to taste
3 cloves garlic, minced
2 tsp. chopped fresh thyme
1 tsp. Italian seasoning
1 pinch crushed red pepper flakes
1 parmesan rind (optional), plus grated parmesan for serving
2 (14.5 oz.) cans cannellini beans, drained and rinsed
6 cups (preferably reduced sodium) vegetable broth (or 4 cups broth and 2 cups water)
1 head escarole (about 1 lb.), roughly chopped and rinsed well

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Instructions

Heat oil in a large heavy-bottom pot or Dutch oven over medium. Add the onions, celery and carrots and cook, stirring occasionally, until the vegetables start to become tender and the onion turns translucent, about 6 minutes. Sprinkle with salt and pepper. Add garlic, thyme, Italian seasoning, red pepper flakes and parmesan rind (if using). Cook until fragrant, about 1 minute.
Stir in beans, broth and escarole and bring to a boil. Reduce heat to maintain a low simmer and cook, covered, until the greens and beans are very tender, 15-20 minutes. Adjust seasoning with more salt and pepper, if desired. Serve garnished with more cheese, if desired.

Notes

Serve the soup with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Be sure to cool the soup to room temperature before transferring to the refrigerator.
You can use chicken broth, if you aren’t making this soup vegetarian.
Note that parmesan is technically not vegetarian. You may find a parmesan style cheese without animal rennet in specialty stores. Or, use nutritional yeast, if preferred.
If you aren’t making this recipe vegetarian, try adding pancetta or bacon. Render before adding the mirepoix at the beginning. Or, stir in sweet or spicy Italian sausage.
You can use other herbs like parsley, sage, rosemary or even tarragon, if preferred.
Try serving this soup with Arugula and Crispy Quinoa Salad, Beat and Arugula Salad with Goat Cheese, Strawberry and Goat Cheese Salad or our Peach and Goat Cheese Salad.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soups
Method: Simmering
Cuisine: American/Italian