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Recipe : Escarole Bean Soup

I don't care if it's hot as heck outside, I'll eat this soup any time of year. It's so comforting while still being healthy with clean ingredients!

Escarole Bean Soup


  • Generous glug of olive oil

  • 1 medium onion diced

  • 7-10 garlic cloves minced

  • 3 celery stalks sliced

  • 3 cups vegetable stock

  • 4 cups cooked white beans and their juices

  • 1 head of escarole rinsed and roughly chopped

  • S&P to taste

  • Dash of red pepper flakes (optional but encouraged)


  • Heat up the olive oil over medium heat.

  • Add in the diced onion and sauté until soft 5-7 minutes.

  • Add minced garlic (7-10 garlic cloves) and diced celery (3 stalks) Sauté a few minutes more.

  • Season with S&P and dash of red pepper flakes if using.

  • Add 3 cups of vegetable stock and all to simmer and reduce until the vegetables are soft, roughly 15-20 minutes.

  • Add in the canned white beans and their juices. Simmer on low for 10 more minutes.

  • Add in the roughly chopped escarole and simmer until the greens have wilted.

  • Ladel into a few soup bowls and drizzle a little olive oil.

  • Serve with a toasted baguette, enjoy!


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