• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options. From @tasteLUVnourish

Escarole White Bean and Tomato Soup

January 19, 2018 By Caroline 13 Comments

Share on TwitterShare on FacebookShare on Pinterest

This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you’ve got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options.

I make soups so often, then always wonder why there aren’t that many soup recipes on my blog. Truly, soups can pretty much come together with whatever you’ve got on hand  and without any recipe at all, don’t you think? Yet, a few weeks ago, while making a pot, in a clean-out-the-fridge moment, my daughter took one taste and said that this needed to be on the blog. So…here it is, as closely resembling that pot as it gets, since I don’t tend to measure when not recipe developing.

Personally, I think of this as a Tuscan-style soup, but I tread lightly when referencing regional dishes, for fear of being called out as an unknowing fraud.  Still, I dared to ask Alexa to play an Italian Dinner Music playlist as I broke out my biggest pot and may or may not have danced through the kitchen while making this soup. Those who’ve seen me dance, know just how ridiculous the image of that really is.

This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options. From @tasteLUVnourish

What makes this soup so good…

This vegan soup is so filling, nourishing and adaptable. I love the background flavors of the wine, a sauvignon blanc. Herbaceous and green. You can certainly omit the wine, if desired, but, if you do, be sure not to skip the squeeze of fresh lemon. It will provide a crisp pop that balances this soup nicely.

If you think you’re not into dark greens because of their sometimes bitter bite, give escarole a try. I think you’ll love it! Escarole has a mild taste and is one of the least bitter of the dark greens. As most dark greens are, escarole is a great source of fiber, Vitamins A, C, K and folate, minerals like iron and antioxidants. If you can’t find escarole, add spinach instead. It’ll be wonderful.

Fire roasted tomatoes add a bit more depth than regular diced tomatoes, but use what you have on hand. Hand crushed San Marzano tomatoes are also amazing in soups like this.

I love using cannellini beans, they are nutty, tender and creamy. But, since we are keeping this recipe easy and simple, we are using canned beans. Canned cannellini beans tend to be a bit overcooked for my taste. If you’ve found that too, try using Great Northern beans. They are similar to cannellini beans, but are slightly more dense and smaller in size. Great Northern beans seem to hold their shape just a bit better.

This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options. From @tasteLUVnourish

What makes this soup even better…

A hot, crusty loaf of bread is essential when serving this soup. Whether served alongside it with a fruity olive oil or ripped in chunks and dropped into a steaming hot bowl like a Ribollita, the bread simply completes this meal.

This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options. From @tasteLUVnourish

 

Escarole White Bean and Tomato Soup

This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options.
Serves: 8 to 10

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 3 stalks celery sliced
  • 3 medium carrots sliced
  • few pinches sea salt
  • 4 cloves garlic minced
  • 14 to 15 ounce can diced fire-roasted tomatoes
  • 1 cup dry white wine I like sauvignon blanc
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 medium fresh or dried bay leaf
  • 64 ounces vegetable broth
  • 1/3 cup acini di pepe see Notes
  • 10 ounces escarole coarsely chopped
  • 15 ounce can cannellini or Great Northern white beans drained and rinsed
  • <b>For Serving:</b>
  • extra virgin olive oil
  • fresh lemon wedges
  • red pepper flakes
  • Parmesan see Notes
  • crusty bread

Instructions

  • In a large heavy pot, heat the oil over medium heat. Add the onion, celery, carrots and a few pinches of salt. Cook until the onions and celery have softened for about 8 to 10 minutes. Add the garlic and cook for just 1 minute. Add the tomatoes and increase the heat to medium-high. Cook until the liquid from the tomatoes reduces, about 3 minutes. Add the wine and the thyme, oregano and bay leaf. Cook until the wine reduces by half, about 3 to 4 minutes. Add the broth and increase the heat to high. Cover the pot and bring the broth to a boil. Immediately reduce the heat to medium-low and simmer for 25 minutes, or until the carrots have become tender. Add the acini di pepe and cook uncovered, stirring frequently, for 5 minutes. Add the escarole. Bring the pot back to a simmer and cook, uncovered, for 8 to 10 minutes. Add the beans and cook for just 5 minutes more. Remove the bay leaf before serving. Season with salt and pepper, as needed.
  • Serve with your choice of a drizzle of fruity olive oil, a squeeze of fresh lemon, a sprinkling of red pepper flakes or nutty Parmesan and always, a loaf of crusty bread.

Notes

If you'd like to keep this vegetarian, be sure your Parmesan is made without animal derived rennet.
If you'd like to make this gluten-free, use a gluten-free pasta or omit it entirely. The soup is still delicious without it.
Print Recipe Pin Recipe

 

If you get a chance to make this, I’d love to see your creations! Just snap a pic and tag it with #tasteloveandnourish on Instagram!

 

 

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Filed Under: Dinner, Fall, Gluten Free Options, Lunch, Soups, Vegan, Vegan Options, Vegetables, Vegetarian, Winter Tagged With: acini di pepe, bay leaf, cannellini beans, carrots, celery, crusty bread, diced tomatoes, dinner, dry white wine, escarole, escarole nutrition, extra virgin olive oil, fire-roasted tomatoes, garlic, gluten free options, health benefits of escarole, healthy soup recipe, lemon, lunch, minestrone, onion, oregano, recipe, red pepper flakes, Ribollita, sauvingnon blanc, soup, soup with white wine, thyme, tomatoes, Tuscan soup, Tuscan Vegetable Soup, vegan, vegan soup, vegetable broth, vegetarian, vegetarian soup, white beans, winter

Previous Post: « Creamy Steel Cut Oats with Roasted Pears
Next Post: Loaded Hummus »

Reader Interactions

Comments

  1. Beth

    January 30, 2018 at 9:08 pm

    I hate to display my ignorance for all to see, but here goes! What is acini de pepe????
    Please enlightening me, and thanks!

    Reply
    • Caroline

      January 31, 2018 at 9:23 am

      Beth! You’re in the no-judgement zone here! :) Acini de pepe are teeny-tiny little pasta balls, perfect for soups like this. You’ll find them in your grocery store in the pasta section. Let me know if you have trouble finding it!

      Reply
    • JuLee

      October 13, 2020 at 8:41 am

      Thank you for asking. I had no idea and I believed myself to be somewhat of a foodie. Lol.

      Reply
  2. Traci | Vanilla And Bean

    January 26, 2018 at 12:51 pm

    Why is that, Caroline. Me too… regarding soups. We eat so many through winter… You’ve inspired me to share more. This looks absolutely scrumptious… I’ve had escarole once – raw and it was too bitter for me. But I bet cooking mellows it’s bitter notes.. I’m willing to give it a go again. Agreed, crusty bread is ALWAYS a must with soup! This looks absolutely delicious and so beautifully captured.

    Reply
    • Caroline

      January 26, 2018 at 3:14 pm

      I think it’s because soup just seems to warm you to the core, Traci, don’t you think? Ahh…try escarole again! I think you’ll love it cooked, rather than raw. Also…a little tip…the inner, lighter colored leaves, are less bitter than the darker, outer leaves, so maybe try starting with those! :)

      Reply
  3. Sarah @ Snixy Kitchen

    January 24, 2018 at 1:38 am

    I really love the flavors of this soup – especially the great northern beans! I just discovered them and they’re my new fav!

    Reply
    • Caroline

      January 26, 2018 at 9:03 am

      Thank you, Sarah! xo

      Reply
  4. Sara @ Cake Over Steak

    January 23, 2018 at 11:45 am

    I loooooove soups like this. They come together so easily and with so much flavor. Pinning!!

    Reply
    • Caroline

      January 23, 2018 at 6:54 pm

      Thanks so much, Sara! The easy part is what I love best! ;)

      Reply
  5. Mimi

    January 22, 2018 at 9:53 am

    This soup is fabulous. Acini di pepe – I haven’t had that around since my kids were little. Now I want to go buy some! I knew it wasn’t corn. Stunning photography!

    Reply
    • Caroline

      January 22, 2018 at 7:11 pm

      I know what you mean, Mimi! My kids always loved acini di pepe! It works really nicely in this soup…just little bits of pasta filling in the blanks. :) Thanks for your kind words! xo

      Reply
  6. Mary Ann | The Beach House Kitchen

    January 20, 2018 at 7:40 pm

    So happy Alexa encouraged you to share this recipe on the blog Caroline. It looks like such a hearty winter warming soup. We enjoy soup for dinner quite often these days with a nice crusty bread. I’ll need to get this one on my make list!

    Reply
    • Caroline

      January 22, 2018 at 7:07 pm

      Soups make such easy and healthy dinners, don’t they? Hope you love this one, Mary Ann! Thanks for stopping in! :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Spring is Around the Corner!

This Loaded Hummus is a great crowd-pleasing appetizer, but the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It's great for snacking, lunches and dinners. Naturally vegan and gluten-free. From @tasteLUVnourish
If you've been searching for a biscotti with the perfect texture…not too hard, not too soft, but absolutely just right, bookmark this Almond Olive Oil Biscotti recipe right now! Along with its great crunch, this biscotti is made with olive oil, making this sweet recipe even better! From @tasteLUVnourish #biscotti #almond #oliveoil #orange #easy #recipe
Hummus - from a girl who grew up eating lots of hummus, this recipe is fantastic! | @tasteLUVnourish
Green Smoothie - this basic green smoothie makes me feel completely energized. It's non-dairy, vegan and made with simply veggies and fruits. | @tasteLUVnourish
Once you try this Creamy Oat Bran Porridge, you may never go back to traditional oatmeal again. This make-ahead breakfast is the nourishment you need to get your mornings going! #breakfast #porridge #oatbran #oats #recipe #glutenfree #vegan #healthy @tasteLUVnourish
Beet and Potato Salad (Salade Russe) - This light, fresh version of a potato salad is colorful and so delicious! | @tasteLUVnourish on www.tasteloveandnourish.com

See More...

Copyright © 2023 TASTE LOVE AND NOURISH