Escarole and Bean Soup Recipe
Introduction
Escarole and Bean Soup is a comforting, hearty dish perfect for cooler days. Packed with tender greens, creamy beans, and savory pancetta, this soup brings warmth and flavor to your table effortlessly.
Ingredients
- 1/4 cup (60g) olive oil
- 1/4 pound (113g) pancetta, diced
- 3 ribs celery, diced
- 1 medium onion, diced
- 3 cloves garlic, sliced
- 2 medium Russet potatoes, peeled and cut into small cubes
- 1 pound (454g) dried cannellini beans (soaked overnight) or 3 16-ounce cans
- 1 head escarole, washed and chopped
- 6 cups (1.5kg) low sodium chicken stock, plus more to thin as needed
- Salt and pepper, to taste
- 1 small Parmigiano Reggiano rind (optional)
- 1/2 cup (45g) grated Parmigiano Reggiano, for serving
Instructions
- Step 1: In a large heavy pot, sauté the pancetta in olive oil over medium-low heat until most of the fat renders, about 10-12 minutes. Add the celery and onion, cooking for an additional 7 minutes until the vegetables soften.
- Step 2: Stir in the cubed potatoes and cook for 5 minutes, stirring frequently to coat them with the oil.
- Step 3: Add the sliced garlic and cook for 2 more minutes. Then pour in the chicken stock, add the Parmigiano rind, and the beans. Bring the mixture to a boil, then reduce the heat to a simmer.
- Step 4: Let the soup simmer for 15-20 minutes, or until the potatoes and beans are tender. Use a wooden spoon to mash some of the beans and potatoes against the pot’s side to thicken the soup.
- Step 5: Add the chopped escarole and cook until tender, about 5 minutes. Season with salt and pepper to taste. If the soup is too thick, add more chicken stock or water to reach your desired consistency.
- Step 6: Remove the Parmigiano rind. Serve the soup in bowls with a drizzle of extra virgin olive oil and a sprinkle of grated Parmigiano. Enjoy with crusty Italian bread for a perfect meal.
Tips & Variations
- For a vegetarian version, substitute vegetable stock for chicken stock and omit the pancetta. Use smoked paprika for a smoky flavor.
- If using canned beans, rinse them well to reduce sodium and improve texture.
- Adding a pinch of crushed red pepper flakes can give the soup a subtle kick.
- Leftover soup can be enriched with a splash of cream or a dollop of pesto for an extra flavor boost.
Storage
Store cooled soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, adding a little extra stock or water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried ones?
Yes, canned beans are a convenient shortcut. Be sure to rinse them thoroughly to reduce excess sodium and enhance flavor. Add them later in the cooking process, as they do not require lengthy soaking or cooking time.
What can I substitute for escarole?
If escarole is unavailable, you can use other leafy greens such as kale, spinach, or Swiss chard. Adjust cooking times accordingly, as some greens cook faster than others.
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Escarole and Bean Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This Escarole and Bean Soup is a hearty Italian-inspired dish featuring tender cannellini beans, fresh escarole greens, and savory pancetta simmered together in a flavorful chicken broth. Perfect for a comforting lunch or dinner, it balances creamy potatoes and aromatic vegetables, finished with a touch of Parmigiano Reggiano for an authentic rich taste.
Ingredients
Sauté Base
- 1/4 cup (60g) olive oil
- 1/4 pound (113g) pancetta, diced
- 3 ribs celery, diced
- 1 medium onion, diced
- 3 cloves garlic, sliced
Vegetables and Beans
- 2 medium Russet potatoes, peeled and cut into small cubes
- 1 pound (454g) dried cannellini beans (soaked overnight) or 3 cans (16 ounces each) cannellini beans
- 1 head escarole, washed and chopped
Liquids and Seasonings
- 6 cups (1.5kg) low sodium chicken stock, plus more as needed
- Salt and pepper, to taste
- 1 small Parmigiano Reggiano rind (optional)
- 1/2 cup (45g) grated Parmigiano Reggiano, for serving
Instructions
- Sauté pancetta and aromatics: In a large heavy pot, heat the olive oil over medium-low heat. Add the diced pancetta and cook for 10-12 minutes until most of the fat has rendered. Then add celery and onion, continuing to cook for about 7 minutes until the vegetables are softened.
- Add potatoes: Stir in the cubed potatoes and cook for 5 minutes, stirring frequently to coat them evenly with the oil and flavors in the pot.
- Incorporate garlic and liquids: Add the sliced garlic and cook for an additional 2 minutes. Pour in the chicken stock, add the Parmigiano rind, and the soaked or canned cannellini beans. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the soup: Let the soup simmer for 15-20 minutes or until the potatoes and beans are tender. Use a wooden spoon to mash some of the beans and potatoes against the side of the pot to thicken the soup and create a creamy texture.
- Cook the escarole: Add the chopped escarole to the pot and cook until tender, about 5 minutes. Season the soup with salt and pepper to taste. If the soup appears too thick, add additional chicken stock or water to reach your desired consistency.
- Serve: Remove the Parmigiano rind before serving. Ladle the soup into bowls and drizzle with extra virgin olive oil, topping each serving with grated Parmigiano Reggiano. Serve alongside crusty Italian bread for a complete meal. Enjoy!
Notes
- You can substitute pancetta with bacon if pancetta is unavailable, though pancetta offers a more authentic flavor.
- If using dried beans, soaking them overnight reduces cooking time and improves texture.
- The Parmigiano rind adds a subtle umami depth but is optional if unavailable.
- Adjust seasoning at the end to ensure the soup is balanced.
- This soup keeps well and flavors often improve the next day.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the pancetta.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Escarole and Bean Soup, Italian soup, cannellini beans, pancetta, comfort food, hearty soup, winter soup
