Escarole and Beans Soup with Garlic and Parmesan Recipe
There is something incredibly comforting about a warm bowl of soup that feels both rustic and nourishing, and the Escarole and Beans Soup with Garlic and Parmesan Recipe captures that perfectly. This dish brings together tender escarole greens, creamy white beans, and the aromatic punch of garlic, all simmered gently in savory broth and finished with the irresistible nuttiness of Parmesan cheese. It’s a bowl of simple, wholesome ingredients that come together to create a soup you’ll want to make again and again, especially when you crave something hearty but light, with layers of flavor that feel like a warm hug from your kitchen.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to make this soup shine. Each component plays a vital role, from the fresh escarole adding vibrant color and a slight bitterness, to the beans providing creamy texture and protein, and of course, the garlic and Parmesan bringing depth and richness that elevate every spoonful.
- Escarole: One large bunch, washed and chopped, forms the leafy green heart of the soup with a pleasantly mild bitterness.
- Olive oil: Two tablespoons to gently sauté the garlic and soften the escarole, infusing the dish with fruity, smooth richness.
- Garlic: Four minced cloves lend an aromatic warmth that wakes up the flavors without overpowering.
- Red pepper flakes: Half a teaspoon, optional, to add a subtle kick and balance the savory elements beautifully.
- White beans: One 15-ounce can (cannellini, great northern, or navy), drained and rinsed, providing creamy body and satisfying protein.
- Broth: Four cups of low-sodium vegetable or chicken broth create the flavorful, comforting base.
- Parmesan cheese: A quarter cup grated, optional but highly recommended for its nutty, salty finish.
- Salt and pepper: To taste, highlighting the natural flavors and balancing the dish.
- Lemon wedges: Optional, for serving, adding a fresh, zesty brightness that complements the savory soup.
How to Make Escarole and Beans Soup with Garlic and Parmesan Recipe
Step 1: Sauté the Garlic
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic along with the red pepper flakes if you’re using them. Sauté for about 1 to 2 minutes, just until the garlic becomes fragrant but not browned. This quick step releases the garlic’s rich aroma and infuses the oil, setting a flavorful foundation for the soup.
Step 2: Cook the Escarole
Next, add the chopped escarole to the pot and stir well to coat all the leaves in the garlicky oil. Cook for 3 to 5 minutes, allowing the escarole to soften and wilt. This process mellows its slightly bitter edge and releases a fresh, green taste that will enliven the soup’s personality.
Step 3: Add Beans and Broth
Pour in the drained and rinsed white beans, followed by the broth of your choice. Give everything a good stir to combine all the ingredients evenly. Bring the mixture up to a gentle simmer, allowing the flavors to begin marrying together in that bubbling pot of goodness.
Step 4: Simmer to Perfection
Once simmering, reduce the heat to low and let the soup cook for 10 to 15 minutes. This slow cooking tenderizes the escarole further and softens the beans without breaking them apart. Stir occasionally, and don’t forget to season with salt and pepper. Taste as you go to get the perfect balance that suits your palate.
Step 5: Final Touches and Serve
After the soup is tender and flavorful, remove it from the heat. Ladle into warm bowls and sprinkle generously with grated Parmesan cheese if you’d like to add that savory, creamy kick. Serve with a wedge of lemon on the side for those who love a bright squeeze of acidity to finish the soup with a lively contrast.
How to Serve Escarole and Beans Soup with Garlic and Parmesan Recipe
Garnishes
Enhance the rustic charm of this soup with simple garnishes like a handful of fresh chopped parsley or a drizzle of extra virgin olive oil. A scattering of Parmesan crisps or toasted breadcrumbs can add a delightful crunch and deepen the flavor profile even further.
Side Dishes
This soup pairs beautifully with crusty bread, such as a warm baguette or sourdough, perfect for soaking up every flavorful drop. A light green salad with lemon vinaigrette or roasted seasonal vegetables are excellent companions that keep the meal balanced and vibrant.
Creative Ways to Present
For a special touch, serve the soup in individual mini cast iron pots or rustic bowls to bring a cozy, inviting vibe to your table. You can also turn this soup into a more hearty meal by topping it with crisp pancetta or shredded rotisserie chicken. Adding a swirl of pesto or a sprinkle of chili flakes can customize the flavor for your guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days. The flavors often deepen overnight, making leftovers just as delicious as fresh soup.
Freezing
This soup freezes wonderfully for longer storage. Place it in a freezer-safe container, leaving some room at the top for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickens too much upon standing, simply add a splash of broth or water to reach your preferred consistency. Finish again with a sprinkle of Parmesan and a squeeze of lemon for freshness.
FAQs
Can I use kale or spinach instead of escarole?
Absolutely! Kale or spinach are great substitutes and will bring their own unique textures and flavors. Just keep in mind that kale may take longer to soften, while spinach wilts very quickly.
Is this soup vegetarian or vegan?
This Escarole and Beans Soup with Garlic and Parmesan Recipe is easily made vegetarian by using vegetable broth and omitting the Parmesan or substituting it with a vegan cheese alternative to keep it fully vegan.
Can I use dried beans instead of canned?
You can, but be sure to soak and cook dried beans thoroughly before adding them to the soup. Using canned beans is a real time-saver without compromising the hearty, creamy texture.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a gentle heat that brightens the dish without overwhelming it. You can adjust or omit them entirely based on your spice preference.
What’s the best Parmesan cheese to use?
A good-quality aged Parmesan, like Parmigiano-Reggiano, gives the best depth of flavor and melts beautifully into the soup. Freshly grated is always preferable to pre-shredded for maximum taste and texture.
Final Thoughts
I can’t recommend the Escarole and Beans Soup with Garlic and Parmesan Recipe enough when you want a dish that’s both satisfying and wholesome with minimal fuss. It feels like the ultimate comfort food that nourishes the body and soul, perfect for chilly days or anytime you want a taste of home-cooked goodness. Give it a try—you might just find your new favorite weeknight soup!
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Escarole and Beans Soup with Garlic and Parmesan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A hearty and nutritious Escarole and Beans recipe that combines tender escarole greens, creamy white beans, and a flavorful garlic-infused broth. Perfect as a comforting, healthy meal that’s simple to prepare in just 30 minutes.
Ingredients
Vegetables & Herbs
- 1 large bunch of escarole, washed and chopped
- 4 cloves garlic, minced
Pantry
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- Salt and pepper to taste
Dairy & Extras
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, until fragrant but not browned.
- Cook the Escarole: Add the chopped escarole to the pot. Stir to coat it with the olive oil and garlic. Cook for about 3-5 minutes until the escarole starts to wilt.
- Add Beans and Broth: Add the drained and rinsed beans to the pot, followed by the vegetable or chicken broth. Stir everything together and bring it to a simmer.
- Simmer the Mixture: Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the escarole to become tender. Stir occasionally. Season with salt and pepper to taste.
- Serve: Once the escarole is tender and the beans are heated through, remove the pot from heat. Ladle the escarole and beans into bowls, sprinkle with grated Parmesan cheese if desired, and serve with a wedge of lemon for a fresh, zesty finish.
Notes
- Red pepper flakes are optional but add a nice heat to the dish if you enjoy a little spice.
- Use low-sodium broth to control the salt content of the dish.
- Parmesan cheese adds a savory touch but can be omitted for a dairy-free version.
- This recipe can be served as a light main dish or a hearty side.
- Substitute escarole with other sturdy greens like kale or Swiss chard if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
