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Horizontal image of a bowl of soup with cannellini and escarole on a red checkered towel.

Cheap and Easy Italian-Style Beans and Greens Soup


  • Author: Shanna Mallon
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Description

Craving a rustic, warming bowl of soup? Whip up this Italian-style classic that’s brimming with creamy white beans and crunchy escarole.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon coarse salt, divided, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Pinch red pepper flakes
  • 1 head escarole, roughly chopped (about 10 ounces, 8-10 cups chopped)
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 4 cups low-sodium vegetable stock (or chicken stock)
  • 1/2 cup diced tomatoes
  • 1 2 to 3-inch piece Parmesan cheese rind, plus 1/4 cup grated Parmesan cheese for garnish
  • 1 dried bay leaf

Instructions

  1. In a large soup pot over medium heat, add the olive oil and swirl to coat the pan. Add the onions, garlic, 1/2 teaspoon salt, the black pepper, and the red pepper flakes. Stir to combine. Saute, stirring occasionally, until the onions are translucent, about 5 minutes.
  2. Add the chopped escarole and season with the remaining 1/2 teaspoon salt. Stir until the greens are completely wilted, about 2 minutes. Add the beans, broth, tomatoes, Parmesan rind, and bay leaf. Stir to combine.
  3. Bring to a simmer, then reduce the heat to low. Cook, stirring occasionally and mashing some of the beans to thicken the broth, for 20-30 minutes.
  4. Remove from heat. Season to taste with salt. Remove the cheese rind and bay leaf.
  5. Ladle into bowls and garnish with grated Parmesan before serving.

  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Soup

Keywords: beans, greens, Italian, garlic, escarole, soup