Best 6 Cannellini Bean And Escarole Soup Recipes

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**A Hearty and Flavorful Journey: Embark on a Culinary Adventure with Cannellini Bean and Escarole Soup**

Indulge in a comforting and delectable culinary experience with our collection of cannellini bean and escarole soup recipes. Discover a symphony of flavors as creamy cannellini beans, slightly bitter escarole, and aromatic herbs dance on your palate. Whether you prefer a classic Italian version, a vegan interpretation, or a quick and easy one-pot meal, we have a recipe that will tantalize your taste buds.

**Explore the Delights of Traditional Italian Cannellini Bean and Escarole Soup:**

Our traditional Italian cannellini bean and escarole soup embodies the essence of rustic Italian cooking. Simmered in a rich broth infused with garlic, onion, and celery, the cannellini beans and escarole meld together, creating a harmonious blend of textures and flavors. A touch of grated Parmesan cheese adds a nutty depth, while a drizzle of extra virgin olive oil lends a finishing touch of elegance.

**Savor the Goodness of Vegan Cannellini Bean and Escarole Soup:**

For those seeking a plant-based alternative, our vegan cannellini bean and escarole soup offers a delightful symphony of flavors. With a creamy and flavorful broth made from vegetable stock, this recipe showcases the natural goodness of cannellini beans and escarole. A blend of aromatic herbs and spices, including thyme, rosemary, and bay leaves, elevates the soup, creating a satisfying and wholesome meal.

**Experience the Convenience of One-Pot Cannellini Bean and Escarole Soup:**

Craving a quick and effortless meal? Our one-pot cannellini bean and escarole soup is here to save the day. Simply toss all the ingredients into a single pot, let it simmer, and you'll have a delicious and comforting soup in no time. Perfect for busy weeknights or lazy weekends, this recipe combines convenience with great taste.

No matter which recipe you choose, our collection of cannellini bean and escarole soup promises a culinary adventure that will warm your heart and satisfy your taste buds. So, gather your ingredients, put on your apron, and let's embark on a delicious journey!

Let's cook with our recipes!

ESCAROLE WITH CANNELLINI BEANS



Escarole with Cannellini Beans image

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Categories     Bon Appétit     Bean     Escarole     Parmesan     Garlic     Side     Vegetarian

Yield 4 servings

Number Of Ingredients 17

Beans:
1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 (3-inch) sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
1/2 teaspoon freshly cracked black pepper
Escarole and assembly:
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
1/2 teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan

Steps:

  • Beans:
  • Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
  • Escarole and assembly:
  • Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
  • Do Ahead
  • Beans can be cooked 4 days ahead. Cover and chill.

ESCAROLE AND BEAN SOUP



Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Steps:

  • Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
  • Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

SAUSAGE & CANNELLINI BEAN SOUP



Sausage & Cannellini Bean Soup image

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

Steps:

  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.

ESCAROLE AND BEANS



Escarole and Beans image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  • In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

CANNELLINI BEAN AND ESCAROLE SOUP



CANNELLINI BEAN AND ESCAROLE SOUP image

Categories     Bean

Yield 10-12 servings

Number Of Ingredients 14

2½ cups dried cannelini beans (1 pound)
½ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
6 medium garlic cloves, minced
¼ teaspoon chili flakes
¼ cup tightly packed chopped flat-leaf parsley
1 cup minced yellow onion
1 cup minced celery
1 cup drained canned San Marzano tomatoes, coarsely chopped
2 ounces Parmigiano-Reggiano rinds, scraped (see Andrew's Note, page 102)
3 quarts water
Kosher salt
1 head escarole, cored and chopped into 2-inch pieces
Freshly cracked black pepper
Finely grated Parmigiano-Reggiano

Steps:

  • Place the beans in a large bowl and pick through them, removing any stones or debris. Cover with cool water and let sit for at least 8 hours, or overnight. Drain. In a Dutch oven, warm the olive oil over medium heat. Add the garlic. Once it begins to sizzle and become fragrant, add the chili flakes and cook for 30 seconds, then add the parsley and cook for 1 minute. Do not allow anything to brown. Add the onion and celery and stir to combine. Cover the pot, reduce the heat to low, and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Cut the cheese rinds into small pieces, to maximize the surface area exposed to the cooking liquid, and tie up in a small square of cheesecloth. Add this sachet, the beans, and the water to the pot and bring to a simmer. Skim any foam that comes to the surface and stir in salt to taste. Reduce the heat to maintain a gentle simmer and cook the beans until tender, 30 to 45 minutes. (Cooking time will vary, depending upon the age of the beans.) Add the escarole and cook until tender and wilted, 10 minutes. Season the soup with more salt and pepper to taste. Ladle the soup into warmed bowls and finish with grated Parmigiano-Reggiano and a drizzle of olive oil.

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the soup.
  • Don't overcook the escarole: It should be tender but still have a slight crunch.
  • Season the soup to taste: Add salt, pepper, and other herbs and spices as desired.
  • Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Cannellini bean and escarole soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and nutritious meal, give this soup a try.

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