Delicious naturally gluten free Escarole and Bean Soup Recipe: A comforting blend of fresh escarole, hearty beans, and rich flavors. Try this easy 20-minute stove-top recipe today!

This post has been updated with more helpful tips and a video.

escarole and bean soup Just around the corner from my house is a little family-run farm where I can find fresh, locally grown fruits and vegetables in the middle of suburbia.

In the summertime, John and I tend our small organic vegetable garden in the backyard where we reap an abundant harvest of zucchini, kale, cucumbers, lettuce and peppers.

But in the winter, our garden plot is covered in frost and awaiting the warmth of the spring sun. The farm, however, is open year-round, so yesterday I decided to drop in and see what seasonal vegetables they had recently harvested.

I was excited to find beautiful heads of fresh escarole. Its bright, broad leaves are a splash of green in the dead of winter.

Escarole is a member of the endive family, but the least bitter of all the endives. Like other dark green, leafy vegetables, it’s rich in dietary fiber, vitamins, minerals, and antioxidant components.

And it’s also one of the main ingredients in one of my favorite soups: Escarole and Bean.

John’s grandmother Madeline was the one who first introduced me to this traditional Italian Escarole and Bean soup.

She had immigrated to the United States from the south of Italy as a young girl, and I always imagined that this particular version of the much-loved recipe had been passed down for generations.

escarole and bean soup This delicious winter soup with escarole and beans is very quick and easy to prepare and is ready after simmering for just twenty minutes on the stove.

How to make it

*Free printable recipe card is available at the end of the post.

First, heat a little bit of olive oil in a Dutch oven. Then, add fresh garlic and sauté until golden. Next, toss in the coarsely chopped escarole, until the leaves wilt. This takes about five minutes.

Finally, add the chicken broth, tomato sauce, and beans. I like the small, white navy beans best. You could also go with cannellini beans.

These are the standard ingredients in this classic Italian soup, but Grandma Madeline added a unique twist to hers.

She’d toss in a bit of crispy bacon to the pot as the soup simmered on the stove. You can never go wrong with bacon, right?

After twenty minutes, the flavors have blended with the rich tomato beautifully complemented by the tender escarole and hearty beans.

Your escarole and bean soup is ready to serve with a sprinkling of freshly grated Parmesan cheese.

Pro tips and recipe notes

Can I use vegetable broth instead of chicken broth to make it vegetarian? Absolutely! If you prefer, you can substitute the chicken broth with vegetable broth without any issue.
Is the addition of bacon necessary? No, the bacon is an optional ingredient that Grandma Madeline added for her unique twist. If you prefer a bacon-free version, you can omit it without affecting the overall taste of the soup.
Can I add other ingredients or spices to enhance the flavor? Yes, feel free to experiment with additional ingredients or spices to suit your taste. Some common additions include diced onions, carrots, celery, herbs like thyme or rosemary, and spices like paprika or red pepper flakes if you like a bit of heat.
How long can I keep leftover soup? Let the soup cool and it will keep in an airtight container in the refrigerator for 3 days.

escarole and bean soup in a white bowl

With the weather station reporting a coming snowfall this weekend, I’m looking forward to sitting near the fireplace and enjoying a bowl of this hearty soup. It keeps you warm and supercharges your health in the winter months in the most delicious way possible.

Enjoy, friends! 😊 Buon Appetito!

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