White Bean and Escarole Soup

Chunky soup with tomatoes, escarole and beans in a yellow broth with a wedge of sourdough dipping into the bowl.

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5 from 33 votes

White Bean and Escarole Soup

Delicious and Hearty White Bean and Escarole Soup is easy to make in less than 30 minutes.

Prep Time8

Cook Time20

Total Time28

Course: Soup

Cuisine: American, Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 105kcal

Author: Debra Klein

Equipment

Ingredients

3 leeks thinly sliced
½ teaspoon coarse sea salt
¼ tsp black pepper
3 large cloves garlic pressed
1 head escarole roughly chopped
1 (14.5-oz) can diced tomatoes
4 cups vegetable broth
2 cups water
2 (15-oz) cans cannellini beans
1 tablespoon light miso diluted with ¼ cup warm water
1 tablespoon nutritional yeast

Instructions

Wash and dry escarole. Roughly chop. Thinly slice white and light green sections of leeks.
Heat dutch oven or large soup pot over medium heat.
Saute leeks in olive oil or vegetable broth for 3 minutes.
Sprinkle with salt and pepper and add garlic, stirring constantly for 1 minute.
Stir in escarole and cook for 2 minutes, stirring as it wilts.
Add tomatoes, beans, broth and water. Stir well.
Bring to a boil and then reduce heat to medium low to simmer for 10 minutes.
Whisk miso with ¼ cup water and then mix into the soup until heated through.
Sprinkle with nutritional yeast, mix well and ladle into bowls while still hot.
Garnish with additional nutritional yeast and crushed red pepper if you like a little heat.

Notes

Leeks: 3 large leeks with yield approximately 1 ¼ cups sliced leeks. Substitute 1 large or 2 small diced onion.

Escarole: Approximately 6 cups firmly packed after chopping. Can substitute with kale, collard greens, endive or Napa cabbage. You can use spinach, and reduce the simmer time to 5 minutes.

Nutrition