Escarole and Cannellini Soup
Equipment
- Knife
- Measuring cups
- Measuring spoons
- slow cooker
- Wooden spoon
Ingredients
- 1 tablespoon olive oil optional
- 1 medium onion chopped
- 1 cup carrots chopped
- 2 tablespoons garlic minced
- 10 oz 285 g escarole, rinsed and chopped
- 24 oz 680 g cannellini beans, drained and rinsed
- 14 oz 400 ml vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
- 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.Nutrition values
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About This Recipe
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.