Nourishing White Bean, Escarole, and Lemon Soup Recipe

Name: Nourishing White Bean, Escarole, and Lemon Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup white beans (canned or soaked dried); 4 cups vegetable broth (low-sodium); 2 cups escarole (chopped); 1 medium onion (finely chopped); 3 cloves garlic (minced); 2 tbsp olive oil; 1 lemon (juiced); 1/2 tsp red pepper flakes (optional); Salt and pepper to taste

Published: November 4, 2025

by Amelia

Why You'll Love This Recipe

This soup is incredibly easy to prepare, making it perfect for busy weeknights
The rich flavor profile combines earthy beans with bright lemon notes to create a delightful balance
Its vibrant green color adds visual appeal to any table setting
Enjoy it on its own or pair it with crusty bread for a complete meal

I once served this soup at a dinner party, and my friends declared it “the best soup ever.” Who knew something so simple could earn me such praise?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

White Beans: Cannellini or Great Northern beans work beautifully; soak them overnight if using dried for the best texture.
Escarole: This leafy green adds depth; pick fresh leaves that are crisp and free from blemishes.
Fresh Lemon Juice: Use freshly squeezed juice to enhance the soup’s brightness; bottled juice just won’t cut it.
Vegetable Broth: Opt for low-sodium broth to control the saltiness while still providing rich flavor.
Garlic: Fresh garlic cloves bring aromatic goodness; minced garlic releases the best flavors when sautéed. delicious garlic bread pairing.
Olive Oil: Use extra virgin olive oil for cooking and drizzling; its fruity notes complement the soup perfectly.
Onion: A sweet onion will caramelize nicely and add depth to your broth; chop finely before cooking.
Red Pepper Flakes: Add these if you like a little kick; adjust according to your heat tolerance.
Salt and Pepper: Essential for seasoning throughout cooking; taste as you go to perfect your flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

White Bean, Escarole, and Lemon Soup Recipe

Let’s Make it Together

Sauté the Aromatics: In a large pot over medium heat, add olive oil until shimmering. Sauté chopped onions and minced garlic until fragrant and translucent, about 3-4 minutes.

Add the Broth and Beans: Pour in vegetable broth and add drained white beans. Bring everything to a gentle simmer, allowing flavors to meld together beautifully.

Toss in Escarole & Seasonings: Stir in chopped escarole until wilted. Add salt, pepper, red pepper flakes, and let simmer for another 5-7 minutes.

Brighten with Lemon Juice: Just before serving, squeeze fresh lemon juice into the pot. Taste-test and adjust seasonings if needed for optimal flavor.

Serve & Enjoy!: Ladle soup into bowls garnished with more escarole or fresh herbs if desired. Serve hot with crusty bread—perfect for dipping!

Now that you’ve crafted this nourishing white bean, escarole, and lemon soup, gather your loved ones around the table. rich and creamy potato soup Each spoonful will be filled with warmth and comfort that everyone can enjoy together!

You Must Know

This nourishing white bean, escarole, and lemon soup is not just a delicious dish; it’s a warm hug in a bowl!
The flavors meld beautifully, offering a delightful balance of creaminess and zest
Plus, it’s a fantastic way to sneak in some greens without anyone noticing!

Perfecting the Cooking Process

To achieve the best results, sauté onions and garlic first, then add beans and escarole before adding broth. This sequence allows flavors to develop fully while keeping your greens vibrant and tender. For more inspiration, check out this garlic butter green beans recipe.

Add Your Touch

Feel free to swap escarole for kale or spinach if you prefer. You can also add some diced potatoes for extra heartiness or sprinkle chili flakes for a kick of heat.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve texture and flavor.

Chef's Helpful Tips

For perfectly creamy soup, mash some beans before adding them back in
Avoid overcooking escarole to keep its bright color and nutrients intact
Adding fresh herbs at the end enhances the aroma and flavor significantly

I remember the first time I served this soup at a family gathering—it vanished within minutes! My Aunt Gladys declared it “the best thing since sliced bread,” which was quite a compliment coming from her.

FAQ

Can I use canned beans for this nourishing white bean, escarole, and lemon soup?

For more inspiration, check out this no-bake lemon icebox pie recipe.

Yes, canned beans are perfect; just rinse them well before using.

How long does it take to cook this nourishing white bean, escarole, and lemon soup?

The total cooking time is about 30-40 minutes for delicious results.

Is this nourishing white bean, escarole, and lemon soup vegan-friendly?

hearty vegan main course.

Absolutely! It’s naturally vegan and packed with plant-based goodness.

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