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White Bean and Escarole Soup

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White Bean and Escarole Soup

White Bean and Escarole Soup
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep


  • 3 onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 head escarole (chicory), washed, rough stems removed, leaves thinly sliced
  • 1 cup diced carrots (approximately 2 carrots)
  • 2 14-ounce cans cannellini beans
  • 4 cups chicken stock
  • salt and freshly ground black pepper


  • In a stockpot over medium heat, add the olive oil and cook the onion stirring occasionally until golden, about 8 minutes. Add the garlic and cook for another 2 minutes.
  • Stir in the escarole and cook until just wilted, about 2 minutes. Add carrots and cook 2 minutes more. Then add the beans and broth, plus salt and pepper to taste. Bring the soup to a gentle simmer and cook until slightly thickened, about 15 minutes.
  • Taste the soup and season with salt and pepper, if necessary, before serving.
  • This recipe doubles easily and freezes well.