Escarole and Cannellini Soup is a wholesome Italian slow cooker soup filled with creamy cannellini beans, tender escarole, carrots, onions, and garlic. This rustic vegetarian recipe is simple to prepare and delivers comforting Mediterranean flavors in every spoonful.
Lightly grease the slow cooker with cooking spray or brush it with olive oil.
Add the chopped onion, carrots, garlic, escarole, cannellini beans, and vegetable broth to the slow cooker.
Season with salt and black pepper to taste.
Stir everything together until well combined.
Cover and cook on High for 4 hours or on Low for 6 to 7 hours.
Taste and adjust the seasoning before serving.
Ladle the soup into bowls and serve hot with crusty bread if desired.
Notes & Wine Advice
Recipe Notes
For extra richness, drizzle each serving with a little extra virgin olive oil just before serving.Add grated Parmesan if you don’t need the soup to remain vegetarian-friendly with rennet-free cheese.Serve with thick slices of rustic Italian bread for dipping into the flavorful broth.Leftovers taste even better the following day as the flavors continue to develop.
Wine Advice
A crisp Pinot Grigio pairs beautifully with the fresh vegetables and creamy beans.A light Verdicchio is another excellent Italian pairing for this rustic soup.
Escarole and Cannellini Soup is a classic Italian comfort food that showcases how a handful of wholesome ingredients can create an incredibly satisfying meal. Creamy cannellini beans, tender escarole, sweet carrots, onion, and garlic slowly cook together to develop a rich, flavorful broth that’s both nourishing and filling. Prepared in the slow cooker, this rustic soup requires very little hands-on work, making it an excellent choice for busy weekdays while still delivering authentic Italian flavors.
Why You’ll Love Escarole and Cannellini Soup
This Italian bean soup is naturally hearty thanks to the creamy cannellini beans and fresh vegetables. Slow cooking allows every ingredient to blend beautifully, creating a soup that’s comforting without being heavy. It’s an affordable recipe, packed with fiber and plant-based protein, making it ideal for family dinners or meat-free meals. If you enjoy wholesome comfort food, browse our Soup Recipes, Slow Cooker Recipes, Vegetarian Recipes, Italian Recipes, and Crockpot Recipes.
How To Make Italian Bean Soup
Simply add the onion, carrots, garlic, escarole, cannellini beans, and vegetable broth to the slow cooker before seasoning to taste. Allow everything to cook slowly until the vegetables become tender and the broth develops a rich, comforting flavor. Serve the soup hot with a drizzle of olive oil if desired. Escarole and Cannellini Soup is even more flavorful the following day after the ingredients have had extra time to meld together.
Serving Escarole and Cannellini Soup
Serve this Italian bean soup with crusty Italian bread, garlic bread, focaccia, or a simple green salad. Freshly grated Parmesan and a drizzle of extra virgin olive oil also make delicious finishing touches.
Storage Tips
Store leftover Escarole and Cannellini Soup in an airtight container in the refrigerator for up to four days. It also freezes well for up to three months, making it perfect for meal prep. For additional food storage guidance, visit the FDA Food Safety website.
This traditional Italian soup demonstrates how simple pantry ingredients and fresh vegetables can become a wonderfully comforting meal. Its hearty texture, nutritious ingredients, and effortless preparation make it a recipe you’ll enjoy throughout the cooler months.
A hearty and flavorful Italian twist on the classic pot roast! Slow-cooked to perfection, this tender beef roast is infused with garlic, oregano, and basil, then simmered in a rich tomato sauce for a meal full of comfort and taste.
Prepare the Seasoning: In a mixing bowl, combine garlic powder, oregano, and basil.
Season the Beef: Rub the seasoning mix all over the rump roast, coating it evenly.
Assemble in the Slow Cooker: Lightly grease the slow cooker insert and place the seasoned roast at the bottom.
Add the Ingredients: Top the roast with sliced onion and tomato sauce.
Slow Cook: Cover and cook on low for 8 hours, until the beef is fork-tender.
Serve: Slice and serve with cannellini beans, polenta, or crusty Italian bread for a complete meal.
Notes & Wine Advice
Serving Tip:For extra richness, shred the beef and stir it back into the sauce. Serve over pasta, mashed potatoes, or polenta for a comforting meal.Wine Advice:Pair this Italian Pot Roast with a full-bodied red wine such as Chianti or Barolo to complement the rich tomato sauce and herbs.
After spraying the slow cooker insert with a non-stick cooking spray, layer the carrots, onion, and garlic in the bottom. Place the veal shanks on top of the vegetables.
Sprinkle everything with the oregano and basil, then pour in the beef broth.
Cover and cook on high for six hours.
Notes & Wine Advice
After the dish is cooked, take all the ingredients out of the slow cooker, reserving the sauce. Add flour and water to the sauce to thicken it, then serve over the osso bucco.
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