I’ve been making this white bean and escarole soup on repeat lately. It’s like a warm hug in a bowl. Healthy, light, and perfect for Spring. And it comes together fast with basic pantry staples.

And while I mainly post about home and DIY, I thought it might be fun to share some of my other inspirations: cooking and food photography. There is something cathartic about making a delicious recipe, plating it beautifully, and then sitting down to savor it.

White Bean and Escarole Soup Recipe

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white bean and escarole soup

White Bean and Escarole Soup

A light and comforting white bean and escarole soup. 

  • Total Time: 40 minutes
  • Yield: 4 bowls


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    • 15 oz can of cannellini beans, drained and rinsed
    • 1 head of escarole, washed and chopped
    • 2 cloves of garlic, diced
    • 32 oz carton of vegetable, chicken or bone broth
    • salt and pepper
    • olive oil
    • Parmesan Cheese and Rind (if you have it)
    • Squeeze of lemon (as a finishing touch)


  1. Heat a 2-3 tablespoons of olive oil in a large dutch oven or soup pot over medium heat.
  2. Add the garlic and saute (be careful not to let it burn).
  3. Add the chopped escarole and allow it to wilt.
  4. Add the chicken broth, cannellini beans, and Parmesan cheese rind. Let 
  5. the soup simmer for 10-15 minutes.
  6. Add salt to taste.
  7. Serve into bowls, give it a good sprinkling of Parmesan Cheese and freshly ground black pepper and serve with a crusty baguette on the side.
  8. Enjoy!
  • Author: Karen Sloan
  • Prep Time: 10
  • Cook Time: 30
  • Method: Stovetop
  • Diet: Gluten Free

xo Karen