Do I have to soak the cannellini beans overnight for this soup?

No, you can use the quick soak method if you prefer. After soaking, cook the beans until completely tender, about 45 to 75 minutes, before adding them to the soup.

How should I prepare the escarole for this recipe?

You'll need three heads of escarole, well-washed and chopped, which will yield about 10-12 cups. It's added to the pot and cooked for just one minute until it wilts.

What kind of liquid makes up the broth for this Escarole and White Bean Soup?

The broth is a combination of 4 cups of vegetable stock, the juice from a 15-oz can of well-chopped tomatoes, and 3 cups of the reserved cooking liquid from the cannellini beans.

What gives this soup its aromatic flavor?

The soup gets its aromatic depth from 5 or 6 cloves of minced garlic, thinly sliced leeks and celery, a pinch of red pepper flakes, and a generous finish of fresh basil and flat-leaf parsley.

How long can I store leftover Escarole and White Bean Soup?

This hearty soup can be stored in an airtight container in the refrigerator for 3-4 days. It reheats well on the stovetop or in the microwave.

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Escarole and White Bean Soup
[Vegan]

Name: Escarole and White Bean Soup [Vegan]
Cook time: 30 min
Yield: 8
Ingredients: 1 pound dried cannellini beans, picked over and rinsed; 2 tablespoons extra-virgin olive oil; 5 or 6 cloves garlic, minced; 2 stalks celery, very thinly sliced, plus any leaves from the head of celery; 4 large leeks, white and light green part thinly sliced (about 3 cups); Pinch of red pepper flakes; 3 heads escarole, well-washed and chopped (about 10-12 cups); 4 cups vegetable stock (preferably a chicken-style variety); 1 15-oz can tomatoes, with juice, well chopped (or use Eden brand diced tomatoes, which are already finely chopped); ½ teaspoon freshly ground black pepper; 3 tablespoons chopped fresh basil; 2 tablespoons chopped flat-leaf parsley

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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A rustic bowl of vegan Escarole and White Bean Soup, garnished with fresh green herbs, served hot and steaming.

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Escarole and White Bean Soup [Vegan]

210

Dairy Free

This might just be the ultimate vegan comfort food. Perfect for chilly nights! And proof that escarole is one of the most under=appreciated vegetables.

Ingredients You Need for Escarole and White Bean Soup [Vegan]

1 pound dried cannellini beans, picked over and rinsed
2 tablespoons extra-virgin olive oil
5 or 6 cloves garlic, minced
2 stalks celery, very thinly sliced, plus any leaves from the head of celery
4 large leeks, white and light green part thinly sliced (about 3 cups)
Pinch of red pepper flakes
3 heads escarole, well-washed and chopped (about 10-12 cups)
4 cups vegetable stock (preferably a chicken-style variety)
1 15-oz can tomatoes, with juice, well chopped (or use Eden brand diced tomatoes, which are already finely chopped)
½ teaspoon freshly ground black pepper
3 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley

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How to Prepare Escarole and White Bean Soup [Vegan]

Soak the beans overnight, or use the quick soak method. Drain. Place the beans in a large pot with water to cover by two inches. Bring to a boil, then reduce heat to a simmer and cook until beans are completely tender, about 45 to 75 minutes depending on the freshness of your beans. If you’re not using them immediately, let the beans cool in the cooking liquid. If you are using them now, drain and reserve the liquid.
Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the garlic, celery, leeks and red pepper flakes. Sauté for 10 minutes.
Add the escarole and cook for one minute, until it wilts. Add the beans, stock, tomatoes, pepper, and 3 cups of reserved bean cooking liquid. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the basil and parsley and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.