This Easy Escarole and White Beans Soup (aka Scarola e Fagioli) is a simple, comforting, classic Italian dish that I grew up eating. A nourishing, one-pot meal that comes together quickly and will warm your soul from the inside out. Top your beans and greens with Parmesan cheese and red pepper flakes and serve with some crusty sourdough bread on the side.
Escarole and beans is a healthy, hearty soup made with plenty of nutrient-rich ingredients like escarole, seasoned broth and canellini beans! The greens and white beans are packed with essential nutrients, including vitamins, minerals, antioxidants, and fiber plus this soup tastes delicious and could not be easier to make. Everything cooks in one pot, so the clean-up is a breeze!
If you’ve never tried escarole, this is a great beginner recipe! Even my kids love this dish. It’s one of those recipes that we like to make on repeat during the colder months. Not only is this meal tasty and simple to make, but it takes less than 40 minutes from start to finish, and you will have a delicious dinner on the table!
For those of you unfamiliar with escarole, it is a pleasantly bitter, leafy green that is rich in fiber, Vitamin A, Vitamin C, and antioxidants. It looks a lot like a head of lettuce but with thicker, broader leaves and is closely related to endive and frisée as all are members of the chicory family.
Escarole can also be enjoyed in my Italian Wedding soup and is also delicious and enjoyed raw in salads.
Ingredients needed
This escarole and beans recipe requires very simple ingredients most of which you probably already have in your kitchen. Here’s everything you’ll need:
- Extra virgin olive oil: For sautéing the garlic.
- Garlic: Plenty of chopped garlic adds such great flavor!
- Red pepper flakes: Adds just a bit of heat.
- Escarole: A leafy green vegetable with a slightly bitter flavor.
- Broth: The base of this dish. We like to use low-sodium chicken broth to control the salt in the recipe.
- Oregano: For a peppery bite and a slightly sweet, earthy aroma.
- Canellini beans: Often referred to as white kidney beans, they are meatier than navy beans or great northern beans. They have a nutty, earthy flavor.
- Salt & pepper: Brings all of the flavors together.
- Parmesan cheese: Optional to sprinkle over the top for a bit of cheesiness and sharp flavor.
How to make this recipe
In just about 40 minutes, you will be enjoying a delicious and hearty escarole and beans recipe that your entire family will devour! It’s so good and healthy that you don’t even need to serve any extra sides if you don’t want to! Here’s how it comes together:
- Sauté garlic: Heat olive oil in a large dutch oven over a medium heat. Add in garlic and red pepper flakes and sauté until fragrant.
- Simmer escarole in broth: Toss in the escarole along with 1/2 cup of broth, dried oregano, and a pinch of salt and pepper. Stir well, pop on a lid and simmer for 5 minutes.
- Add beans and simmer: Remove the lid, pour in the beans and the liquid from the can along with the remaining chicken broth. Simmer for another 10-15 minutes or until the greens have wilted down and are tender.
- Serve: Ladle into your favorite bowl and top with freshly grated parmesan cheese, red pepper flakes and a drizzle of extra virgin olive oil.
Helpful tips
- Don’t drain the beans: For this particular recipe, be sure to add the entire can of beans without draining. This will add maximum flavor!
- White beans: Feel free to sub with a different variety of beans. Some options are canned white, navy, cannellini, or great northern beans!
- Plant-based option: Use vegetable broth or stock to make this vegetarian and vegan.
Serving suggestions
This mix of beans with escarole is plenty satisfying on its own, but it also pairs nicely with a fresh green salad. We also often times enjoy it with bread to soak up the flavorful broth! Try it with garlic bread, breadsticks, rolls, a slice of buttered sourdough, or a crusty baguette!
Storage recommendations
This dish makes wonderful leftovers, you can even freeze it for later! We highly recommend you make a double batch for a quick weeknight dinner.
- Storing in the refrigerator: Once your beans have cooled, transfer them to an airtight container. This will keep in your fridge for about 3-4 days.
- To freeze: Once completely cooled, transfer to a freezer bag or airtight container, and label it with the date. Leave a little bit of room for it to expand as it freezes. It can stay in your freezer for up to 3 months.
- To reheat: Thaw overnight in the fridge. You can reheat individual servings in the microwave or warm the soup up on the stovetop over medium-low heat.
ESCAROLE & BEANS RECIPE VIDEO
More healthy dinner recipes
- Baked Beef Meatballs with Cauliflower Rice
- Ground Beef Skillet
- Buffalo Chicken Brown Rice Bowls
- Zucchini Taco Boats
- Ground Turkey Butternut Squash Chili
Escarole and Beans
Ingredients
- 1 tbsp extra virgin olive oil
- 6 cloves garlic chopped
- Pinch of red pepper flakes
- 1 lb escarole washed and chopped (2 small-medium bunches)
- 3 cups low sodium chicken broth
- 1/2 tsp dried oregano
- 1-15 ounce can canellini beans
- Salt and pepper to taste
- Parmesan cheese for topping
Instructions
- Heat olive oil in a large dutch oven over a medium heat. Add in garlic and red pepper flakes and sauté until fragrant.
- Toss in the escarole along with 1/2 cup of broth, dried oregano, and a pinch of salt and pepper. Stir well, pop on a lid and simmer for 5 minutes.
- Remove the lid, pour in the beans and the liquid from the can along with the remaining chicken broth. Simmer for another 10-15 minutes or until the greens have wilted down and are tender.
- Ladle into your favorite bowl and top with fresh grated parmesan cheese, red pepper flakes and a drizzle of extra virgin olive oil.
Notes
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- Storing in the refrigerator: Once your beans have cooled, transfer them to an airtight container. This will keep in your fridge for about 3-4 days.
-
- To freeze: Once completely cooled, transfer to a freezer bag or airtight container, and label it with the date. Leave a little bit of room for it to expand as it freezes. It can stay in your freezer for up to 3 months.
-
- To reheat: Thaw overnight in the fridge. You can reheat individual servings in the microwave or warm the soup up on the stovetop over medium-low heat.