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5.0 from 105 votes

Escarole and Bean Soup

Escarole and bean soup with potatoes and pancetta simmered in a chicken-based broth is nourishing, delicious, and can be ready in under an hour.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 360 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1/4 cup (60g) olive oil
  • 1/4 pound (113g) pancetta diced
  • 3 ribs celery diced
  • 1 medium onion diced
  • 3 cloves garlic sliced
  • 2 medium Russet potatoes peeled and cut into small cubes
  • 1 pound (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans
  • 1 head escarole washed and chopped
  • 6 cups (1.5kg) low sodium chicken stock plus more to thin as needed
  • salt and pepper to taste
  • 1 small parmigiano reggiano rind optional
  • 1/2 cup (45g) grated parmigiano reggiano for serving

Instructions

    Cup of Yum
  1. In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10-12 minutes). Next, add in the celery and onion and continue to cook for about 7 more minutes or until the veggies are softened.
  2. Add in the potatoes and cook for 5 minutes, stirring frequently to coat with the oil.
  3. Add in the garlic and cook for 2 minutes more, then add the chicken stock, Parmigiano rind, and beans. Bring to a boil then lower to a simmer.
  4. Let the soup simmer for around 15-20 minutes or until the potatoes and beans are tender. Using a wooden spoon, mash some of the beans and potatoes against the side of the pot to help thicken the soup.
  5. Next, add the escarole and cook until tender. Once tender (about 5 minutes) season with salt and pepper to taste. If the soup is too thick, add more chicken stock or water to thin to desired consistency.
  6. Remove the cheese rind and serve in bowls with a drizzle of extra virgin olive oil and grated Parmigiano. Make sure to serve with plenty of crusty Italian bread as well. Enjoy!

Notes

  • Outer leaves and the core of escarole should be discarded.  To clean escarole, use a large salad spinner or soak leaves in a large bowl with cold water for 5 minutes then remove and change the water 1-2 more times.  The dirt and grit will move to the bottom of the bowl.
  • If using dried beans that have been soaked overnight, be sure they've softened a bit before adding to the soup.  If they haven't, boil them in a separate pot for 5 minutes, then simmer until softened.
  • For a vegetarian dish use vegetable stock and omit the pancetta and chicken stock.
  • Make sure to serve with plenty of crusty bread, grated cheese, a drizzle of extra virgin olive oil, and hot red pepper flakes on the side.
  • Leftovers can be stored in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.

Nutrition Information

Calories 360kcal (18%) Carbohydrates 41g (14%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 432mg (18%) Potassium 1320mg (38%) Fiber 18.1g (72%) Sugar 2.4g (5%) Calcium 158mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 360

% Daily Value*

Calories 360kcal 18%
Carbohydrates 41g 14%
Protein 22g 44%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 432mg 18%
Potassium 1320mg 28%
Fiber 18.1g 72%
Sugar 2.4g 5%
Calcium 158mg 16%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.