# Escarole Bean Soup Recipe

**Source:** https://healthylivingenthusiast.com/escarole-bean-soup-recipe/

# Hearty Escarole Bean Soup: A Low-Carb Vegan Summer Recipe That Warms the Soul

Looking for a comforting, nutrient-packed soup that fits seamlessly into your vegan Mediterranean diet meal plan? This Escarole Bean Soup is exactly what you need. With tender white beans, silky escarole, and a rich, garlicky broth, this recipe is naturally low-carb, vegan, and summer-friendly — perfect for light yet satisfying meals. It’s also a fantastic base for anti-inflammatory vegan recipes, thanks to the greens and beans. Ready in just 40 minutes, this soup is a staple for anyone seeking wholesome, plant-based comfort food.

# Why You’ll Love This Escarole Bean Soup

- Quick & Easy: Ready in 40 minutes from start to finish.

- Nutrient-Dense: Packed with fiber, iron, and vitamins A, C, and K.

- Budget-Friendly: Uses pantry staples like canned beans and escarole.

- Versatile: Easily adapts to vegan, gluten-free, or low-carb diets.

- Deeply Satisfying: The creamy beans and slightly bitter greens create a perfect balance.

# What Is Escarole? (A Quick Intro)

Escarole is a leafy green from the chicory family, with broad, slightly crinkled leaves and a pleasantly bitter, nutty flavor. Unlike kale or spinach, escarole holds its texture beautifully in soups. It’s rich in fiber, folate, and antioxidants, making it a star ingredient for anti-inflammatory vegan recipes. Look for firm, bright green heads at the market — avoid any with yellowing or limp leaves.

# Ingredients for Escarole Bean Soup

- 2 tablespoons extra-virgin olive oil (use California Olive Ranch for best flavor)

- 1 medium yellow onion, diced

- 4 cloves garlic, minced

- 1 large head escarole (about 12 ounces), washed and roughly chopped

- 2 cans (15 oz each) cannellini beans, drained and rinsed (or Great Northern beans)

- 4 cups low-sodium vegetable broth (recommended: Imagine Organic Vegetable Broth)

- 1 teaspoon dried oregano

- ½ teaspoon red pepper flakes (optional, for heat)

- Salt and freshly ground black pepper, to taste

- 2 tablespoons fresh lemon juice

- ¼ cup fresh parsley, chopped (for garnish)

- Optional: grated vegan Parmesan (like Violife Just Like Parmesan) or nutritional yeast

# How to Make Escarole Bean Soup (Step-by-Step)

- Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. 

Add minced garlic and cook for 30 seconds until fragrant.

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Wilt the escarole: Add the chopped escarole to the pot in batches, stirring until it wilts down, about 3-4 minutes. The leaves will turn a vibrant green and reduce significantly.

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Add beans and broth: Stir in the drained beans, vegetable broth, oregano, and red pepper flakes. Bring to a gentle boil.

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Simmer: Reduce heat to low, cover, and let simmer for 15-20 minutes. This allows the flavors to meld and the beans to become tender.

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Finish and serve: Remove from heat. Stir in lemon juice, salt, and pepper to taste. Ladle into bowls and garnish with fresh parsley and optional vegan Parmesan. 

# Pro Tips for the Best Flavor

- Don’t skip the lemon: It brightens the soup and balances the bitterness of escarole.

- Use good olive oil: A high-quality extra-virgin olive oil adds depth and richness.

- Season gradually: Add salt after the beans are cooked to avoid over-salting.

- For extra creaminess: Mash about ¼ cup of the beans before adding them to the pot.

# Substitutions & Variations

- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free. Use vegan Parmesan or nutritional yeast for a cheesy flavor.

- Bean Options: Cannellini, Great Northern, or even chickpeas work beautifully.

- Low Carb: Reduce beans to 1 can and add extra escarole or zucchini.

- Herb Swap: Try fresh thyme or rosemary instead of oregano.

- Spice It Up: Add a pinch of smoked paprika or a dash of cayenne.

# More Recipes You Might Love

- Hearty Kale and White Bean Soup: A Low-Carb Vegan Comfort Bowl

- Mediterranean Lentil and Escarole Stew: A Nutrient-Packed Vegan Meal

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