Escarole Bean and Potato Soup

Today I’m sharing a spin on our usual soup dinner recipe with a warm delicious Escarole Bean and Potato Soup. Enjoy!

I enjoy making soup any time of the year but mostly during the cold months of fall through winter. Soup is a versatile dish because you can combine countless ingredients and broth. My family loves escarole and beans in pasta, pizza, and in all types of soup. Now they can enjoy a soup featuring Escarole, White Beans, White Potatoes.

This soup is dairy free and vegetarian. I often follow a dairy free diet and make a lot of my food with plant based dairy substitutes. This recipe can use regular cheese if you enjoy it though!

Escarole is a delicious vegetable – check out more recipes including it here!

Want to see more SOUP recipes? Click here!

The Easy Soup Recipe

Escarole, Bean and Potato Soup

Caitlin Houston

Escarole, Bean and Potato Soup is an easy to make hearty soup recipe for the cold months.

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Course Soup

Cuisine Italian

Ingredients

  

• 1 large onion finely diced
• 3 carrot chopped
• 2 stalk celery finely diced
• 2 box vegetable broth
• 1 tspn garlic powder
• 1 tspn dried minced onion flakes
• 1 tbsp fresh parsley chopped
• 2 tsp salt
• 3 tsp black pepper
• 4 cups potatoes chopped into small cubes
• 2 cans cannellini beans rinsed and drained
• 1 head escarole soaked in water to remove dirt
• olive oil

Instructions

 

• In a large Dutch oven or stock pot, add diced onion and celery with 1 tablespoon of olive oil and sauté until they begin to soften.
  1 large onion, 2 stalk celery, olive oil
• Add all the remaining ingredients into the pot EXCEPT the potatoes, beans and escarole.
  3 carrot, 2 box vegetable broth, 1 tspn garlic powder, 1 tbsp fresh parsley, 2 tsp salt, 3 tsp black pepper, 1 tspn dried minced onion flakes
• Bring ingredients to a boil, then lower the heat to medium-low and cook for 10 minutes.
• Add the cubed potatoes and beans. Cook for 15 minutes.
  2 cans cannellini beans, 4 cups potatoes
• Add the escarole and cook until the potatoes are fork tender, approx. 10-15 minutes more (this is all largely dependent upon the size of the potato cubes).
  
  1 head escarole
• The soup is done when the potatoes are tender. Serve with shredded parmesan cheese and a slice of crusty bread.

Notes

Keyword Escarole, Soup