Escarole Bean Soup

This vegetarian Italian-inspired soup is made with large white beans, escarole, potatoes, and ditalini pasta. It's full of flavor but requires minimal ingredients and easy prep!

Course Main Course, Soup

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings 2-cup servings

Calories 329kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion diced, about 2 cups
5 cloves garlic minced
1 pound red potatoes cubed, about 2 small and 2.5 cups
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
8 cups vegetable broth can sub chicken broth for more flavor
¾ cup ditalini pasta dry
1 15-ounce can large butter beans drained and rinsed; can sub cannellini beans
1 head escarole chopped into 2-inch pieces
½ to 1 lemon juiced; about 2 to 4 tablespoons
½ cup shredded parmesan cheese for serving; use one labeled vegetarian if needed

US Customary - Metric

Instructions

Warm olive oil in a large soup pot over medium heat. Add the onion and garlic and cook until fragrant and softened, about 3 to 5 minutes.
Add potatoes, salt, pepper, red pepper flakes, and vegetable broth to the pot. Increase heat to bring to a boil, then stir in the dry pasta. Reduce heat to medium low and cook for 5 to 8 minutes, stirring often, until the pasta is al dente (but not too soft).
Add the chopped escarole to the pot along with the butter beans. Let the soup simmer for another 5 to 10 more minutes, stirring often, until everything is tender. Squeeze lemon juice into the pot and stir just before serving.
Ladle the soup into bowls, garnish with parmesan cheese (if using), and enjoy!
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Notes

Cleaning and cutting escarole for soup: Separate the leaves, add them to a bowl of water, and swish them around to remove any stuck dirt. Drain, rinse, and pat dry. Then, chop the leaves into 2-inch pieces.
More flavor: Add a parmesan rind to the pot at the same time as the vegetable broth.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for 2 to 3 days, but keep in mind that the pasta will get mushy over time. Reheat in a saucepan or in the microwave until warmed through.
Freezing: To freeze this soup, make it without the pasta (to prevent it from getting mushy) then let cool completely before transferring to freezer-safe containers. Leave some headspace, seal tightly, label, and store in the freezer for up to 6 months. When you want to enjoy the soup, let it thaw overnight in the fridge or reheat straight from frozen. While it reheats, cook the pasta separately and add it to the soup right before serving.

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