Hearty White Bean and Escarole Soup

Step 1: Prep the Escarole. Begin by thoroughly washing the head of escarole, just as you would lettuce. A salad spinner is excellent for removing most of the water. Once washed, wrap it gently in a clean dish towel and set it aside until you’re ready to add it to the pot. When it’s time, stack the escarole greens neatly and slice through both the dark green outer leaves and the lighter, yellowish inner parts. This will yield approximately 6 cups of firmly packed, delicious greens.

Step 2: Prepare the Leeks. Leeks can hide dirt between their layers, so wash them meticulously. Once clean, thinly slice the white and lighter green parts. Discard the tough, dark green ends.

Step 3: Sauté the Aromatics. Heat a large Dutch oven or a sturdy stockpot over medium heat. Add the thinly sliced leeks and sauté them in a couple of tablespoons of olive oil or vegetable broth for about 3 minutes until they begin to soften and become translucent. This step brings out their inherent sweetness.

Step 4: Add Garlic and Seasoning. Once the leeks are soft, use a garlic press to add the garlic cloves directly into the pot. Immediately sprinkle in the salt and pepper. Cook, stirring constantly, for just about 1 minute. Be careful not to burn the garlic; you want it fragrant, not browned.

Step 5: Incorporate Escarole. Stir the chopped escarole into the pot with the leeks and garlic. Continue to cook for approximately 2 minutes, stirring occasionally, until the greens begin to shrink and wilt significantly. They will reduce in volume quite a bit.

Step 6: Add Tomatoes and Beans. Pour in the canned diced tomatoes, including their flavorful juices. Next, add the white beans that you’ve already rinsed and drained. Give everything a good stir to combine the ingredients thoroughly.

Step 7: Simmer the Soup. Add 4 cups of vegetable broth and 2 cups of water to the pot. Stir well to integrate all the ingredients. Raise the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes. This allows the flavors to meld beautifully.

Step 8: Prepare and Add Miso. While the soup simmers, whisk a tablespoon of light miso with ¼ cup of warm water in a small bowl until it forms a smooth, creamy, and pourable consistency. This technique ensures the miso disperses evenly without clumping. After the soup has simmered, pour the miso mixture into the pot and mix thoroughly.

Step 9: Finish with Nutritional Yeast. Turn off the heat. Sprinkle the nutritional yeast over the soup and mix it in until fully incorporated. This adds a wonderful savory, “cheesy” depth that really completes the flavor profile.

Step 10: Serve Hot. Ladle the hot soup into bowls immediately and prepare to enjoy its comforting flavors!

A closer look at the nutritional yeast being added to the soup, showcasing the finishing touch.

The final, delicious White Bean and Escarole Soup, ready to be served and savored.

Serving Suggestions & Storage Tips

This White Bean and Escarole Soup is incredibly versatile, making it perfect for various occasions. Here’s how to best enjoy and preserve your delicious creation:

Serving Ideas:

• With Crusty Bread: A classic pairing! Serve with slices of garlic bread, warm Italian bread, or even a hearty sourdough to dunk into the rich broth. The bread soaks up the flavors wonderfully.
• Alongside a Fresh Salad: For a more complete and refreshing meal, pair the soup with a crisp side salad. A simple green salad with capers or a vegan Caesar salad would complement the soup beautifully, adding freshness and crunch to this hearty vegan meal.
• Garnish Galore: Don’t forget the finishing touches! A drizzle of high-quality extra virgin olive oil, a sprinkle of fresh parsley or red pepper flakes for a subtle kick, or even some extra nutritional yeast for a boost of cheesy flavor can elevate each bowl.
• Lemon Wedge: A squeeze of fresh lemon juice just before serving can brighten all the flavors in the soup, adding a vibrant zing.

Storage Instructions:

• In the Fridge: Store any leftover soup in an airtight container in the refrigerator for up to a week. The flavors often deepen and improve overnight!
• In the Freezer: This soup freezes beautifully, making it perfect for meal prepping. Transfer cooled soup into freezer-safe containers or bags, leaving a little headspace for expansion, and freeze for up to 3 months.
• Reheating: When ready to enjoy, simply reheat the soup over medium heat on the stovetop, stirring occasionally, until it’s heated through. If reheating from frozen, you can thaw it in the refrigerator overnight or gently reheat it directly from frozen over low heat, stirring frequently, adding a splash of broth or water if needed to reach your desired consistency.

Expert Tips for the Best White Bean and Escarole Soup

Unlock the full potential of this delicious soup with these insightful tips:

• Embrace the Garnish: Don’t underestimate the power of a good garnish. I highly recommend passing around a bowl of red pepper flakes for those who enjoy a bit of heat, and an extra shaker of nutritional yeast. Trust me on this one – before you instinctively reach for the parmesan cheese, give the “nooch” a try! Its savory, cheesy flavor perfectly complements the soup without adding dairy.
• Perfect for Lunch: This soup makes an incredible lunch. Heat a thermos with hot water, then empty it and pour in your hot soup. It will stay warm and satisfying, providing a healthy and hearty meal for work or school.
• Subtle Bitter Greens: Escarole is a fantastic way to introduce bitter greens into your diet without an overpowering bitter taste. When cooked, its mild bitterness mellows out, adding a complex depth that is both delicious and beneficial. You can also use escarole in any fresh salad that typically calls for romaine or arugula for a slightly different flavor profile.
• Efficient Preparation: This is one of the easiest soup recipes to prepare, and it comes together incredibly quickly. To ensure a smooth cooking process, have all your ingredients prepped and ready before you begin sautéing. This mise en place approach will make the entire experience stress-free and enjoyable.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. You might want a little more salt, pepper, or a squeeze of lemon to balance the flavors perfectly.
• Batch Cooking Bonus: This recipe is excellent for making a double batch. Enjoy half now and freeze the rest for a quick, wholesome meal on another busy day.

More Plant-Based Delights with White Beans

White beans are incredibly versatile and nutritious, making them a staple in plant-based cooking. If you loved this soup, you’ll surely enjoy these other fantastic vegan recipes featuring white beans:

• Vegan Nicoise Salad
• White Bean Vegan Blondies
• Vegan Chicken Salad Recipe
• Easy Vegan White Bean Dip with Garlic and Herbs

• 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

1. Wash and dry escarole thoroughly. Roughly chop the leaves. Thinly slice the white and light green sections of the leeks.
2. Heat a Dutch oven or large soup pot over medium heat. Sauté the sliced leeks in olive oil or vegetable broth for 3 minutes until softened. Sprinkle with salt and pepper, then add the pressed garlic, stirring constantly for 1 minute until fragrant.
3. Stir in the chopped escarole and cook for 2 minutes, stirring as it wilts and shrinks.
4. Add the diced tomatoes (with their juices), rinsed and drained cannellini beans, vegetable broth, and water to the pot. Stir everything well to combine.
5. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and let it gently simmer for 10 minutes to allow the flavors to meld.
6. In a small bowl, whisk the light miso with ¼ cup of warm water until smooth. Stir this miso mixture into the simmering soup until fully incorporated and heated through.
7. Turn off the heat. Sprinkle the nutritional yeast over the soup and mix it in thoroughly.
8. Ladle the hot soup into bowls. Garnish with additional nutritional yeast and crushed red pepper flakes if you enjoy a little extra heat. Serve immediately.

Leeks: Three large leeks typically yield about 1 ¼ cups of thinly sliced leeks. You can substitute with 1 large or 2 small diced onions if leeks are unavailable.

Escarole: One head of escarole will provide approximately 6 cups when firmly packed after chopping. Feel free to substitute with other hearty greens like kale, collard greens, endive, or Napa cabbage. If using spinach, reduce the simmer time to 5 minutes as it cooks much faster.