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Published January 24, 2015 | Last Updated January 9, 2025 By Barbara Bianchi 12 Comments

Gluten Free Escarole and Bean Soup (With Bacon)

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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 soupJust 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.

escaroleJohn’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 soupThis 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.

Serving suggestions

Your escarole and bean soup is ready to be served, topped with a sprinkle of freshly grated Parmesan cheese.

Pair it with warm, crusty gluten-free quick garlic bread or crispy Parmesan crisps from this bruschetta recipe delicious for dipping into the soup.

For a complete Italian-inspired meal, consider serving it alongside a fresh Caprese salad, a flavorful gluten free panini sandwich, or a classic gluten free chicken francese.

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! 

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.

Gluten Free Chicken Noodle Soup – This is the best nutritious gluten free chicken noodle soup. Made from scratch on your stovetop. You can do this.

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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4 from 1 vote

Gluten Free Escarole and Bean Soup (With Bacon)

Prevent your screen from going dark
Quick, easy gluten free escarole and bean soup keeps you warm and supercharges your health in the winter months in the most delicious way possible.
Course Soup
Cuisine Italian
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 6
Calories 130kcal
Author Barbara Bianchi

Ingredients

  • 1 tablespoon of extra-virgin olive oil
  • 2 garlic cloves chopped
  • 1 large head of escarole about 1 pound, washed, and coarsely chopped
  • 6 cups of chicken broth
  • 15- ounce can of tomato sauce
  • 15- ounce can of navy beans
  • 2 strips of bacon cooked and chopped
  • salt to taste
  • grated Parmesan cheese

Instructions

  • Heat oil in a Dutch oven. Add garlic and sauté until golden, do not burn.
    1 tablespoon of extra-virgin olive oil, 2 garlic cloves
  • Add escarole and toss until wilted, about 5 minutes.
    1 large head of escarole
  • Add broth, sauce, beans with their juices and cooked bacon.
    6 cups of chicken broth, 15- ounce can of tomato sauce, 15- ounce can of navy beans, 2 strips of bacon
  • Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season with salt.
    Ladle soup into bowls. Serve with grated Parmesan cheese.

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.

Nutrition

Calories: 130kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Italian-inspired recipes, Recipe, Soups, Soups & Chili

Reader Interactions

Comments

  1. Francene Stanley says

    January 24, 2015 at 5:05 am

    Soup in the winter is a must, and yours sounds delicious. I’ve never heard of escarole. It looks like lettuce, but I guess it has a unique flavor.

    Reply
    • Barbara says

      January 24, 2015 at 11:09 pm

      It’s a mild variety of endive. Let me know how you like this soup when you try it.

      Reply
  2. amar naik says

    January 24, 2015 at 5:45 am

    4 stars
    the pictures makes me feel hungry. an healthy option during winter is nice. going to try this at home.

    Reply
    • Barbara says

      January 24, 2015 at 11:10 pm

      Excellent. Thanks, Amar.

      Reply
  3. Carrie Ann Tripp (@CarrieAnnTripp) says

    January 24, 2015 at 11:36 am

    It looks like a leaf lettuce. Can you eat it uncooked for a salad lettuce?

    Reply
    • Barbara says

      January 24, 2015 at 11:02 pm

      Yes you can eat escarole in a salad. It’s slightly bitter, but only slightly.

      Reply
  4. pat duncan says

    January 30, 2015 at 6:41 am

    This soup is so hearty and delicious and easy. I am new to the gluten free scene .

    Reply
    • Barbara says

      February 2, 2015 at 3:00 pm

      Hi Pat,
      Thank you. Please take a look at our recipe index for more easy and tasty recipes.

      Reply
  5. Sienna says

    August 15, 2016 at 8:09 am

    Regards for this terrific post, I am glad I discovered
    this web site on yahoo.

    Reply

Trackbacks

  1. Sweet Potato Noodles with "Cream" Sauce says:
    March 11, 2015 at 4:26 pm

    […] I decided to head to the little family-run farm  down the road from my house (that I mentioned in this post) to pick up some fresh […]

    Reply
  2. Gluten Free Broccoli Soup - Gluten Free Homestead says:
    August 6, 2020 at 11:30 pm

    […] Escarole And Bean Soup With Bacon […]

    Reply
  3. Gluten Free French Onion Soup - Gluten Free Homestead says:
    January 16, 2021 at 8:50 pm

    […] Escarole And Bean Soup With Bacon […]

    Reply
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