As the cool weather settles in, our soup cravings come alive, and one timeless favorite takes the lead—the classic escarole and beans. This Italian gem brings together leafy greens and creamy white beans in a broth brimming with comfort.
Not only is it incredibly filling, but the gentle bitterness of escarole plays a perfect duet with the buttery beans. Overflowing with nutrients, this soup is warm and delicious.
Having perfectly cooked escarole and bean soup involves two secrets. The first is to add a teaspoon of baking soda to the bean mix before simmering, then add the escarole at the very end of the simmer, just 5 minutes before eating. This ensures a vibrant, textured green that’s far from slimy. Be wary, you’ll need to let your beans soak overnight with this one! Here’s the full recipe.
Escarole and Bean Soup
Ingredients
● 16 oz. navy beans
● 2 bay leaves
● 1 Tbs. olive oil
● 1¼ lb. hot Italian sausage links, casings removed
● 1 medium onion, diced
● 3 medium carrots, diced
● 2 stalks celery, diced
● 3 cloves garlic, minced
● 6 sprigs thyme, bundled
● 1 head escarole, roughly chopped (see below image for reference)
Instructions:
- Pour beans into large dutch oven and sort through to remove pebbles or debris.
- Fill pot with enough water to cover the beans by about 2 inches. Put lid on pot and set aside 8 hours or overnight.
- Drain water from beans and refill pot with fresh water—about 2 inches above reconstituted beans.
- Add 2 bay leaves to pot and bring to a boil. Reduce heat to simmer, cover and cook 45 to 50 minutes on low simmer. Turn off heat and let beans sit in pot, covered.
- Preheat a large skillet, add olive oil on a medium-high heat. When oil is hot, add the sausage and break it apart with the back of a spoon, then cook until brown.
- Add carrots and onions and cook for 3-5 minutes until vegetables begin to soften.
- Stir in garlic, and cook another 2-3 minutes until fragrant.
- Transfer the sausage mixture to the soaked beans. Add the thyme and stir to combine.
- Heat pot to boiling, then reduce to a simmer, cooking for 30-40 minutes until beans are quite tender.
- Just before serving, stir in escarole and cook until it wilts, 3 to 5 minutes. Ladle into bowls and serve with a sprinkle of parmesan cheese.
Tips and Tricks
You can also consider kale or Swiss chard as a substitution. Both greens hold their own during slow cooking, offering a similar bitter note that matches perfectly with creamy beans.
Just keep an eye on the pot, as these substitutes might need more time to soften because their leaves are sturdier. In under 20 minutes of active cooking, you’ll have a soul-warming bowl of escarole and bean soup.