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This white bean and escarole soup is perfect for the cold winter months and is easy to make. It requires 8 simple ingredients and will be ready in about 30 minutes!
With winter rolling through sooner than we know it, Jasmine and I decided that it was time to start whipping out some cold weather recipes for you to try out.
Today’s recipe is actually one that comes from my mom and dad. They used to make this soup for me all the time growing up and they actually veganized it so that the whole family could enjoy it.
This recipe requires just 8 simple ingredients + salt and pepper to taste.
- Vegetable broth, check out our homemade recipe
- Shallots and Garlic which make for the perfect flavor base to build off of for this dish
- Escarole brings in a mellow, earthy kick
- Fire roasted tomatoes for that perfect smoky flavor
- Cannellini beans or sub any bean of your choice if you prefer!
- Thyme and oregano which bring freshness to this soup
- Red pepper flakes which is optional, but recommended for an extra subtle layer of spice
If you make this recipe, please tag us on Instagram @sweetsimplevegan and @consciouschris so we can see your recreations!
Easy White Bean and Escarole Soup (8-Ingredients & Oil-free)
- Total Time: 33 minutes
- Yield: 8 servings
Description
This white bean and escarole soup is perfect for the cold winter months and is so easy to make! It requires 8 simple ingredients and will be ready in about 30 minutes. Plus it is loaded with healthy plant0based ingredients and is free of gluten and oil.
Ingredients
- 64 oz. vegetable broth
- 1 large shallot, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, or to taste (optional)
- 5 cloves garlic, finely minced
- 2 medium heads escarole, chopped
- 1 (14.5 oz.) can fire roasted tomatoes*
- 2 (15 oz.) cans cannellini beans, drained and rinsed
- 3 sprigs of thyme, stems removed
- 1/2 teaspoon oregano
- Pepper, to taste
Serve with
- Vegan Parmesan Cheese
- Toasted Italian bread, or bread of choice (gluten-free if needed)
Instructions
-
In a large pot over medium heat, add in 2 tablespoons vegetable broth. Once warmed, add in the shallots, salt, and red pepper flakes. Cook until the shallots are softened, about 3-4 minutes.
- Once the shallots are softened, add the garlic and cook for 2-3 minutes more. Add 2 tablespoons of vegetable broth or as needed to prevent burning.
- Add the escarole and cook for about 5 minutes, or until the escarole is wilted. You can pop a lid on to speed up the process. Add in fire roasted tomatoes, cannellini beans, thyme, oregano, and remaining vegetable broth. Mix everything well and bring to a boil. Lower the heat to a simmer, cover the pot with a lid and cook for 15 minutes.
- Remove from heat and adjust seasonings to taste.
- Serve the soup with a sprinkle of vegan parmesan cheese and toasted Italian bread. Enjoy!
Notes
- We had enough escarole to fit a 4-quart bowl.
- Regular canned tomatoes work too.
- If you can’t find escarole, you can substitute radicchio, spinach, chard, kale or even cabbage! All of these will work, it will be just a slightly different flavor 🙂
- Leftovers can be stored in the refrigerator in an airtight container for 1 week.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-free, Oil-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information is an estimate provided by an online calculator and should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Love this recipe! So delicious & easy to make…dipping the bread is the best part
Excellent! I’ll be making this again! Thanks for sharing.
I got two huge heads of escarole in my misfit market box and remembered seeing this recipe. It is delicious! Thanks for sharing your family recipe!
Making this tonight with fresh baby spinach! How much would you say we should use?
Yum!! I would say to use 3 cups since it will shrink a lot!
This soup was fantastic!!! My husband talked about his Italian grandparents making this when he was a kid. I am vegan he is not, but he really enjoys my vegan cooking. He was blown away by how good this soup was. It was even better the next day. I shared with a coworker who is vegetarian and absolutely loved it. I will be making this again and again!!!
Yay, that makes us so so happy to hear! Thanks so much for sharing and enjoy 🙂
This recipe is wonderful! Thank you for sharing.
Wow, this looks so good! I am making it tonight!! Can left overs be stored in the fridge? If so, how long?
Yes! Leftovers could be stored in the refrigerator in an airtight container for 1 week 🙂
Loved seeing your mom and dad Chris! I’d have never thought of cooking with escarole. I have a beautiful bunch of peppery arugula ( I get loads of this from my CSA) I bet I could sub it for the escarole with all the rest of ingredients. It looks so warm and satisfying. Making some today for the work week ahead.
Yes, arugula would be great in it! We are excited for you to try it 🙂