Naturally gluten free escarole and bean soup is super fast and easy to make and so delicious!
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 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.
The soup 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.
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.
The soup is ready to serve with a sprinkling of freshly grated Parmesan cheese.
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!
More delicious soup recipes
Soup And Chili Collection – This is my complete collection of healthy, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.
How To Make Bone Broth (And Why It’s Good For You) – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.
Wild Cod Chowder (Whole 30 And Low-Carb) – This chowder is super fast to make and delicious! And it’s gluten-free, dairy-free, low-carb, and Whole 30 compliant.
Zoodle Soup With Meatballs – Zucchini noodles paired with mini meatballs and baby bok choy is a winning combination.
Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth.
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Gluten Free Escarole and Bean Soup (With Bacon)
- Heat oil in a Dutch oven. Add garlic and sauté until golden, do not burn. Add escarole and toss until wilted, about 5 minutes. Add broth, sauce, beans with their juices and cooked bacon. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season with salt. Ladle soup into bowls. Serve with grated Parmesan cheese.