Dad's Escarole and Bean Soup Recipe -
Dad's Escarole and Bean Soup Recipe

Dad's Escarole and Bean Soup

Recipe by  

"This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  2. Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.
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Reviews More Reviews

Jun 24, 2010

I really enjoyed this! Only a few modifications...sauteed the garlic with the onion in olive oil, added some crushed red chilies and diced celery with leaves. Recipe doesn't specify, but it is very important (in my opinion anyway) to use product of Spain or Italy tomatoes for the best flavor. I served topped with freshly grated parm cheese and crusty bread. So simple and delicious! Thanks

Jun 07, 2011

I enjoyed this soup however I used veggie broth instead of chicken broth. It's good with or without the garlic as I have tried it both ways.


16 Ratings

Jan 27, 2011

This soup was so good. The only thing I did differently was to use a 48 oz can of chicken broth instead of using the bouillon. I also followed the other suggestion of adding in celery (two ribs) and red pepper flakes. My husband definitely said this was a keeper.

Jan 04, 2012

Excellent! Made it a few times and never the same. A very adaptable recipe! From different beans, greens to even adding pasta----ALWAYS DELICIOUS!

Oct 12, 2012

I put everything in my crockpot! I used a carton of vegetable broth and added 2 cups of water. I used three different types of canned beans and added a tabelspoon of dried dill to make it interesting. I did have to add a good amount of salt - since everything I used was no salt added! The only part I cooked on the stove - was I sauteed 2 red onions and 2 medium hot peppers in grapeseed oil, butter, salt, and 2 tablespoons of sugar to almost caramelize them - then added them to the crockpot. Cooked on low for 5 hours - WONDERFUL - the slight warmth from the peppers was perfect for this 23 degree night we are supposed to have! Thanks! Will use again and again - the crockpot - made this soooo easy!!!!!

Oct 18, 2013

I recently made this soup and it was delicious!!! This is my first time eating or making escarole/bean soup. I don't know how to make a recipe without "doctoring" it up, so I made a few changes because I can't help myself. I only added maybe 3/4 cup of fresh diced tomatoes because I had them on hand from making pizza. I used organic "Better than Boullion" instead of cubes because it has a deeper flavor than cubes. While sauteeing the onions and garlic, I also cubed and added a small smoked ham steak (figured it would be a good additive). It gave the soup a richer flavor - I am glad I did that. With some fresh garlic toast, it was definitely a hit in my house. I will definitely make it again - if I don't, my family may hurt me.

Sep 04, 2012

i am glad i found this recipe; while i used what i had on hand, this recipe was a saving grace for me. i had just made a small amount of chicken stock, added a small bunch of escarole, and after seeing this recipe, added some bruchetta that i made the other day. i left out the beans, and boy is this good!!! thanks so much for the post islandgirl17!

Jan 10, 2012



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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 11.4 g
  • 46%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 1732 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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