Name: Escarole and Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian

Flavor the Moments Verified

August 11, 2025

12 Ingredients

EASY

Cold winter days call for a cozy bowl of Escarole and Bean Soup! It’s one of the most perfect meals because it’s so satisfying, and it can be eaten any time of day. It’s rustic and hearty with pancetta, white beans, plenty of escarole, and it’s finished with olive oil and parmesan cheese. It includes just a bit of prep time and it cooks up in 20 minutes!

From the Cook

1/5

Escarole and Bean Soup

Flavor the Moments Verified

Ingredients

servings

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Heat the oil in a Dutch oven or large pot over medium heat. Add the pancetta, onion and celery and cook for 5 minutes. Add the garlic and escarole and cook until the escarole has wilted, about 1-2 minutes.

Add the stock and bay leaf and bring to a boil. Reduce the heat to medium low, add the beans, salt and pepper, and simmer for 5-10 minutes.

Remove from heat and remove the bay leaf. Stir in the lemon juice and adjust the seasoning as necessary. Serve with a drizzle of olive oil and parmesan cheese, if desired, and enjoy!