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A close up shot of a vegan white bowl with white bean escarole soup

Easy White Bean and Escarole Soup (8-Ingredients & Oil-free)

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5 from 7 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 33 minutes
  • Yield: 8 servings


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and adjust seasonings to taste.
  5. Serve the soup with a sprinkle of vegan parmesan cheese and toasted Italian bread. Enjoy!


  • 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