{"id":73125,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/white-bean-soup-with-escarole\/"},"modified":"2024-06-13T15:09:59","modified_gmt":"2024-06-13T20:09:59","slug":"white-bean-soup-with-escarole","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/white-bean-soup-with-escarole\/","title":{"rendered":"White Bean Soup with Escarole"},"content":{"rendered":"<p>This escarole and bean soup recipe combines classic Mediterranean ingredients. Escarole is one of several bitter greens that are much-loved throughout the region and include the better-known radicchio and broccoli raab. Its bitter note isn\u2019t as prominent in the finished soup, but it does help ground the rest of the soup\u2019s flavors.<\/p>\n<p>This is the kind of soup you can serve at any time of the year. It&#8217;s brothy enough for the late-summer heat, but still substantial enough to help you beat the winter\u2019s cold. Add in some crusty bread, and it could be a light meal all on its own.<\/p>\n<h2>Ingredients for Escarole and Bean Soup<\/h2>\n<ul>\n<li><strong>Olive oil:<\/strong> Any cooking oil works in this recipe, but olive oil\u2019s healthful balance of unsaturated fats makes it a good choice.<\/li>\n<li><strong>Onion:<\/strong> Onions provide a savory, slightly sweet flavor that works in almost any soup.<\/li>\n<li><strong>Garlic:<\/strong> This soup is garlic-forward by design, leaning into the pungent bulb\u2019s assertive flavor.<\/li>\n<li><strong>Chicken broth:<\/strong> The use of prepared chicken broth (and canned beans) turns what would normally be a long-simmering soup into a dish you can have on the table in little more than a half-hour.<\/li>\n<li><strong>Diced tomatoes:<\/strong> The tomatoes and their juices contribute both volume and flavor to the soup.<\/li>\n<li><strong>Italian seasoning:<\/strong> This blend of herbs provides a convenient way to add regionally appropriate flavors to this Mediterranean-style soup.<\/li>\n<li><strong>Orzo:<\/strong> This extra-small pasta shape resembles grains of rice (though the name translates as \u201cbarley\u201d), and it\u2019s a good choice for use in soups.<\/li>\n<li><strong>Red pepper flakes:<\/strong> This recipe doesn\u2019t call for enough pepper flakes to make it noticeably hot. They just add a pleasant tingle, as black pepper does in many other soups.<\/li>\n<li><strong>Escarole (or spinach):<\/strong> The greens add a bold color to the soup, and provide a healthy boost to its nutritional values. Escarole is the sturdier of the two and has a pleasing hint of bitterness that lends interest to the soup.<\/li>\n<li><strong>Cannelini beans:<\/strong> These bite-sized white beans add protein and fiber to the soup, and their creamy texture makes a pleasant contrast with the greens.<\/li>\n<li><strong>Parmesan cheese:<\/strong> The hard grating cheese brings a salty finish to the soup and packs a wallop of savory umami notes.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the soup\u2019s base<\/h3>\n<p>Heat the olive oil in a Dutch oven, over medium heat. Add the onion and stir until they soften, adding the garlic once the onions are nearly ready. Pour in the broth and then add the tomatoes, Italian seasoning and red pepper flakes. Bring the broth mixture to a boil, then turn down the heat and simmer the soup base uncovered for 15 minutes.<\/p>\n<p><em>Editor\u2019s tip:<\/em> Garlic scorches and burns easily. Do not add them at the same time as the onions, they will often burn and take on a harsh, bitter flavor.<\/p>\n<h3>Step 2: Finish the soup<\/h3>\n<p>Stir in the orzo and escarole. Raise the heat until the soup reaches a low boil and cook for another 12 to 14 minutes until the orzo is tender (check the package directions for its recommended cooking time). Add the beans and stir until they\u2019re heated through, approximately another three to four minutes. Serve the soup immediately, dividing the shredded Parmesan between the bowls as a garnish.<\/p>\n<p><em>Editor\u2019s tip:<\/em> If you\u2019re using spinach rather than escarole, add it at the same time as the cannellini beans. Escarole is sturdy and needs more cooking time, but spinach wilts easily in those three to four minutes the beans take to warm up.<\/p>\n<h2>Escarole and Bean Soup Recipe Variations<\/h2>\n<ul>\n<li><strong>Use the greens you\u2019ve got:<\/strong> Escarole is sometimes hard to find in stores. Belgian endive is a nearly direct substitute, or you could use curly frisee, kale, chard, turnip or beet tops, Napa cabbage, pak choy, or any other leafy greens that will stand up to a bit of simmering. Radicchio works, too (it tastes a lot like escarole) and will bring a more dramatic appearance to the soup.<\/li>\n<li><strong>Swap the beans:<\/strong> Cannellini beans are great in soup, but so are a lot of others. You could use navy beans or another small white bean instead. Orca beans\u2019 two-tone color scheme makes them an interesting option if you can find them. Otherwise, go with whatever you like and have available, whether it\u2019s pintos or kidney beans or a regional favorite like black-eyed peas.<\/li>\n<li><strong>Use a different pasta:<\/strong> Orzo is a good size and shape for soups, in part because it\u2019s so small that it won\u2019t absorb too much of the broth if you have leftovers. The Italian repertoire includes many similar small shapes that can lend visual interest to your soup. Tiny round acini di pepe (\u201cpeppercorns\u201d), anellini (\u201clittle rings\u201d), thimble-shaped ditalini and many others are all meant for exactly this kind of use.<\/li>\n<\/ul>\n<h2>How to Store Escarole and Bean Soup<\/h2>\n<h3>How long will this escarole and bean soup last?<\/h3>\n<p>None of the ingredients in the soup are especially perishable, so it will keep nicely for four to five days. Make sure to refrigerate your leftovers as soon as possible after the meal, because the longer your soup sits out the shorter its storage life will be.<\/p>\n<h3>How should I store leftover escarole and bean soup?<\/h3>\n<p>It\u2019s best to separate leftover soup into flat containers holding one or two servings each because they\u2019ll cool more quickly that way. Once they\u2019ve cooled completely you can snap lids onto the containers and stack them in a suitable corner of your fridge. Alternatively, you can store the leftover soup in a covered bowl, though it will take longer to cool in your fridge.<\/p>\n<h3>Can I freeze this white bean and escarole soup?<\/h3>\n<p>Yes, the soup freezes and thaws pretty well. The vegetables and pasta will soften slightly in the process, but not enough to affect your enjoyment.<\/p>\n<h2>Escarole and Bean Soup Recipe Tips<\/h2>\n<h3>Can I use fresh tomatoes instead of canned ones?<\/h3>\n<p>If you have access to good tomatoes from your garden or a local farmer\u2019s market, by all means, use them in the soup. It\u2019s best to peel the tomatoes first, though you can skip this step if you must (it just means you\u2019ll have small, tough pieces of skin in your soup). Dice the tomatoes and add them to the soup just as you would the canned kind and include their juice and jelly (you can strain out the seeds first, if you&#8217;d like, for a neater appearance). Canned tomatoes are treated with calcium to help them hold their shape, but fresh tomatoes will soften as the soup simmers, so don\u2019t overcook them.<\/p>\n<h3>Is there an easy way to chop the greens?<\/h3>\n<p>Escarole looks and feels like a sturdier version of Romaine lettuce, so you may find it easier to tear the leaves than cut them. Spinach can also be torn if you prefer. For faster prep, stack several large leaves of escarole or spinach and then roll them into a tight cigar shape. Cut across the roll to make thumb-width slices, then cut lengthwise down the middle of the roll to turn them into coarse spoon-sized shreds.<\/p>\n<h3>What if I don\u2019t want to use crushed pepper flakes?<\/h3>\n<p>If you\u2019re heat-sensitive and don\u2019t keep crushed red peppers on hand, that\u2019s fine. Substitute a few shakes or grinds of black pepper, and the soup will still taste as it should.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pantry staples make this healthy soup oh, so simple to prepare. When I can&#8217;t find escarole, I use fresh spinach. Just add to the soup pot moments before serving. \u2014Gina Samokar, North Haven, Connecticut<\/p>\n","protected":false},"author":7061,"featured_media":2055386,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306879,304328,305271,304998,305487,304007,304338,305334,304515,304343,303966,304988,305004,304368,306848,305353,306894,305020,304297,304268,307541,307514,324623,306699,307764,304005,307614,306909],"categories-v2":[309854,308988,308984,308481,309216,308945,310796,308554,308992,309337,308880,308993,308495,308935,308951,308745,309603,309362,309871,308960,308308,259483,310518,310497,309177,312672,310729,312938,308549,312895,310591,340273,340246],"coauthors":[305],"recommended_recipes":[{"post_title":"White Bean Soup","post_link":"\/recipes\/white-bean-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/White-Bean-Soup_exps38569_UCB1753669D10_06_5bC_RMS-4.jpg"},{"post_title":"White Bean and Pasta 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Escarole","datePublished":"2018-01-01","dateModified":"2024-06-13","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_144470_KristinaVanni_5.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"This escarole and bean soup recipe is tasty enough to make everyone forget how healthy it is. Better yet, it's quick and easy.","recipeIngredient":["1 tablespoon olive oil","1 small onion, chopped","5 garlic cloves, minced","3 cans (14-1\/2 ounces each) reduced-sodium chicken broth","1 can (14-1\/2 ounces) diced tomatoes, undrained","1\/2 teaspoon Italian seasoning","1\/4 teaspoon crushed red pepper flakes","1 cup uncooked whole wheat orzo pasta","1 bunch escarole or spinach, coarsely chopped (about 8 cups)","1 can (15 ounces) cannellini beans, rinsed and drained","1\/4 cup shredded Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the soup\u2019s base","text":"Heat the olive oil in a Dutch oven, over medium heat. Add the onion and stir until they soften, adding the garlic once the onions are nearly ready. Pour in the broth and then add the tomatoes, Italian seasoning and red pepper flakes. Bring the broth mixture to a boil, then turn down the heat and simmer the soup base uncovered for 15 minutes. Editor\u2019s tip: Garlic scorches and burns easily. Do not add them at the same time as the onions, they will often burn and take on a harsh, bitter flavor."},{"@type":"HowToStep","name":"Finish the soup","text":"Stir in the orzo and escarole. Raise the heat until the soup reaches a low boil and cook for another 12 to 14 minutes until the orzo is tender (check the package directions for its recommended cooking time). Add the beans and stir until they\u2019re heated through, approximately another three to four minutes. Serve the soup immediately, dividing the shredded Parmesan between the bowls as a garnish. Editor\u2019s tip: If you\u2019re using spinach rather than escarole, add it at the same time as the cannellini beans. Escarole is sturdy and needs more cooking time, but spinach wilts easily in those three to four minutes the beans take to warm up."}],"recipeYield":"8 servings (2 quarts)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 174 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"2mg cholesterol","sodiumContent":"572mg sodium","carbohydrateContent":"28g carbohydrate (3g sugars","fiberContent":"8g fiber)","proteinContent":"9g protein.  <b>Diabetic Exchanges<\/b>: 1 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":16,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debbie564"},"reviewBody":"<p>This is one of our favorites. I used a can of rotel instead of tomatoes and use cut up fresh spinach...the more the merrier on the spinach, and 3\/4 cup orzo is plenty. Love this recipe<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes576"},"reviewBody":"<p>Hearty and tasty soup.  I am vegetarian, so I used vegetable broth instead of chicken broth. <\/p><p>I also used regular orzo pasta. <\/p><p>A keeper!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vpmommy"},"reviewBody":"<p>So good!!  Entire family loved it. Quick and easy to prepare. I made it exactly as listed. Watch the orzo though - I didn\u2019t stir enough once I put it in and I ended up with a lot of it stuck to the bottom of the Dutch over. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest599"},"reviewBody":"What a great recipe! I used 2 boxes of Emeril's Organic Chicken Broth (64oz total), doubled the onions, garlic, seasoning, 2 cans of the beans and baby spinach and left out the pasta and red pepper flakes. Escarole doesn't reheat well but the spinach is delicious and stands up to reheating nicely. Baby spinach is small enough that it doesn't need to be chopped. I simmered the soup for 20-25 minutes and tossed in the spinach for an additional 5 minutes. I doubled the batch so that there would be enough for a second meal the next day ... but it is so delicious ... there was only one serving left! I think adding sausage or chicken is a great idea too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LostTime"},"reviewBody":"I rate this soup five star because of how easy it is to make.  Yes, I made some changes, but I used enough of the basic recipe to know that if you make it as written exactly, you will not be disappointed.  One, I doubled the ingredients because I wanted left overs.  Two, I added some mushrooms to the soup and I used baby spinach instead of escarole and I didn't bother chopping it.  I did not use two cups of regular orzo pasta and instead used approximately 1 3\/4 cups because I wanted more soup and less pasta.  I also added cut up chicken to the soup.  I will make it again using these changes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summy"},"reviewBody":"While this had excellent flavor, I added about 1\/2 cup of elbow noodles to it (because I couldn't find orzo), and they swelled up so much, it was hilarious! :) I will make this next time, and omit the noodles or orzo, because I really think this soup will be better without them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"patbus"},"reviewBody":"Absolutely amazing!!!!   The flavor of the broth is to die for.  This will be made over and over again!  A new family favorite.  Thanks for sharing this simple yet most delicious soup!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JoanDelorenzo"},"reviewBody":"Loved this soup!. Made it according to directions, but with spinach and regular orzo.  Also, used Pecorino Romano cheese because it gives the soup a little tang.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cookiesnob"},"reviewBody":"This soup was incredibly good!  It was really easy to make, too.  Be sure to use the reduced sodium chicken broth, though.  I used regular and it was still good, but a bit salty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lmmanda"},"reviewBody":"Yum!  I used spinach an added some chopped cooked chicken, and a little salt to pep it up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"browniii65"},"reviewBody":"this soup was excellent, i used spinach instead of the escarole.. soup did come out a little thick, i might add just a little more broth to the recipe. next time. , soup has alot of garlic flavor but otherwise its perfectly seasoned.  i would definetly make this again.  i loved it. this soup was very colorful and fancy enough to serve to your guests","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ginnykernaghan"},"reviewBody":"Made this yesterday Excellent!!!!!! Will make again.Could not find whole wheat Orzo, so I used small shells also added some cubed ham DELICIOUS!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gknightowl"},"reviewBody":"Excellent recipe!! Added a pack of sausages so my meat-eater husband would eat the soup tooGreat with and without meat!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"caseaton"},"reviewBody":"This soup is absolutely delicious - especially with fresh, chopped spinach and freshly grated parmesan cheese.  I've made it 3 times and always get rave reviews.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DavidReggi"},"reviewBody":"This soup is excellent. I made it almost as written, the only difference I used 3\/4 c. of pasta, because it absorbs less liquid and I added one Ekridge turkey smoked sausage, diced small.  It was so good.  My wife had two bowls when she got home from work.  I've eaten escarole and beans all my life, it was a Lenten staple on Fridays, but the addition of the pasta and the tomatoes made it a hearty soup. Give the turkey sausage a try, it gives a nice smoky.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"minpinmomX2"},"reviewBody":"Delicious.  I added Andouie sausage and 3 cans of beans instead of 1.  Great with crusty bread!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"144470","romance_copy_dek":"This escarole and bean soup recipe is tasty enough to make everyone forget how healthy it is. 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