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    Home » Main Dishes » Soup

    Tuscan White Bean Soup with Escarole and Potatoes

    Published: Jan 12, 2017 · Modified: Sep 7, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    This Tuscan White Bean Soup with Escarole and Potatoes is so comforting and full of flavor! It's vegetarian and gluten free. Enjoy the leftovers for lunch!

    spoonful of soup with greens, white beans, bowl of soupAre you a soup person? I am. I enjoy soup all year round. But when the wind is howling through the night, keeping me awake and wondering if our house will blow down, soup needs to be on the menu the next day.

    For the record, our home survived, but the wind felled one of our trees. (It was dead anyway, so that turned out to be helpful.) But, still. I needed a bowl of comfort. I made Tuscan white bean soup with escarole and potatoes, and it's my new favorite.

    overhead view of soup with escarole, beans and potatoes, bread and cheese I wanted a vegetarian soup, so I used vegetable stock and built flavor by sautéeing an onion and garlic in a bit of olive oil before adding my potato cubes. Okay, my potatoes are more like uneven, rather-large chunks. I'm no Edward Scissorhands. Or Julia Child. Or anyone with knife skills.

    But none of that matters, because this soup is so delicious! I pulled a little from my Pasta e Fagioli and Italian Minestrone Soup recipes, keeping the beans, onions, garlic and Romano rind (yes!), nixing the tomatoes and going with potatoes instead of pasta (a nice change that works really well here).

    close-up of soup with escarole, beans and potatoes in a bowl, topped with ParmesanThen, there's the escarole, or scarola, in Italian. Escarole and white beans are fabulous together. I didn't even consider substituting kale.

    Escarole comes in bunches and looks like dark lettuce. It's loaded with fiber, antioxidants and vitamins A and K. It's also loaded with dirt when you buy it, but don't worry. Here's what Mom taught me to do when I learned to make Sautéed Escarole.

    Tip: To easily clean your escarole, fill your empty sink half-way with cold water. Cut off the root end of the escarole and place the bunch horizontally on your cutting board. Slice the escarole into three sections. Plunge the leaves into the water and swirl them around.  The dirt will sink to the bottom. Place your escarole in a colander to drain and give it a rinse.

    Done! It works like magic. I need to try that with leeks next time.

    overhead view of a bowl of soup with spoon, cheese grater, bread, waterAnyway, I'm excited to share this recipe for Tuscan white bean soup with escarole and potatoes. To make a full meal of it, I eat a huge portion (it's healthy, right?) and enjoy it with bread on the side. But it also would be a great first course for a lovely Italian supper.

    More soup recipes to enjoy

    • Chicken Pastina Soup
    • Italian Beef Soup
    • Pasta with Zucchini
    • Nonna's Chicken Meatball Soup
    • Mediterranean Lentil Soup (or Stew)

    Enjoy!

    P.S. If you love escarole, don't miss this Pizza di Scarola from Naples!

    (Recipe Source: Cooking with Mamma C)

     

    close-up of Tuscan white bean soup with escarole and potatoes in a bowl

    Tuscan White Bean Soup with Escarole and Potatoes

    So comforting and full of flavor! Vegetarian and gluten free.
    5 from 2 votes
    Print Pin Rate Save Go to Collections
    Course: Soup
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 231kcal
    Author: Mamma C

    Ingredients

    • 1 large bunch escarole
    • 2 pounds red-skinned potatoes
    • 1 medium onion (yellow or white)
    • 3 tablespoons olive oil
    • 3 cloves garlic
    • 2 quarts vegetable stock
    • 1 bay leaf
    • rind of a Romano cheese triangle (plus grated Romano for serving)
    • ½ teaspoon red pepper flakes
    • ⅓ teaspoon salt
    • ⅓ teaspoon black pepper
    • 2 15-oz cans cannellini or Great Northern beans (drained & rinsed)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Start by preparing your escarole. Make sure your sink is clean and fill it halfway with cold water.
    • Before washing the escarole, place it horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To make smaller pieces, you can cut those in half horizontally.
    • Plunge your escarole into the water in the sink and swirl it around. The dirt will sink to the bottom. Transfer the escarole to a colander and give it a rinse. Let it drain while you continue with the recipe.
    • Rinse and peel your potatoes. Set them aside.
    • Peel and chop your onion. In a soup pot, heat your olive oil on medium high. Add the onions and stir them a bit. While the onions are cooking, press your garlic (discarding the skin). Cut up your potatoes into cubes or chunks.
    • When your onions are tender, add your garlic to the pot and stir it in. Lower the heat a bit and let the garlic cook for about 30 seconds before adding your potatoes and vegetable stock.
    • Add in the bay leaf, Romano rind and seasonings. Cover the pot, increase the heat to high, and let it come to a boil.
    • When the pot is boiling, stir in your escarole. Let the soup come to a boil again before lowering the heat to a simmer. Partially cover the pot by laying a wooden spoon on the edge of the pot and letting the lid rest on it. Set a timer for 10 minutes.
    • After 10 minutes, add your drained beans to the soup. Let the soup cook for another five minutes, then check to see if the potatoes are ready. The soup is done when the potatoes are fork tender.
    • Serve the soup with grated Romano (or Parmesan for a milder option). Store leftovers in the refrigerator for up to six days.

    Nutrition

    Calories: 231kcal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Sodium: 1307mg | Potassium: 717mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 14.8mg | Calcium: 110mg | Iron: 3.7mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
    Tuscan White Bean Soup with Escarole and Potatoes | Vegetarian | Gluten free | Italian
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    Reader Interactions

    Comments

    1. Cheryl "CheffieCook" Wiser

      January 23, 2017 at 5:33 pm

      Oh my Yum! A bit behind here-been busy (as if everyone hasn't been so too!). xo

      Reply
      • Mamma C

        January 23, 2017 at 7:29 pm

        I can't keep up with your schedule, Cheryl! xo

        Reply
    2. Amanda

      January 12, 2017 at 4:20 pm

      Beautiful soup.It is so warming and I bet filling. Thanks for the tip on washing the escarole and the leeks. I've never figured out how to wash these. I like the substitution of potatoes for the pasta, too.

      Reply
      • Mamma C

        January 12, 2017 at 4:51 pm

        Thanks, Amanda! Before I learned that trick, I made something with leeks and spent so much time trying to clean them. 🙂

        Reply
    3. [email protected]

      January 12, 2017 at 3:38 pm

      I love soup and this one definitely looks satisfying. This is one I will add to my soup rotation!

      Reply
      • Mamma C

        January 12, 2017 at 3:40 pm

        I'll definitely be making it regularly too! Thanks, Stephanie.

        Reply
    4. Emily

      January 12, 2017 at 3:22 pm

      This looks like such a healthy but filling soup! Perfect for all the rainy weather lately!

      Reply
      • Mamma C

        January 12, 2017 at 3:25 pm

        Yes, there's no guilt here! Thanks, Emily. 🙂

        Reply
    5. Lisa | Garlic & Zest

      January 12, 2017 at 3:12 pm

      This is too funny - I just posted a navy bean, sausage and escarole soup on Monday! Great minds think alike!

      Reply
      • Mamma C

        January 12, 2017 at 3:16 pm

        I love it! This kind of soup just hits the spot.

        Reply
    6. Elizabeth @ SugarHero.com

      January 12, 2017 at 2:40 pm

      Oh, this looks so good! It's so cold and snowy where I am right now, I'm craving soup 24/7!

      Reply
      • Mamma C

        January 12, 2017 at 2:43 pm

        It rained all morning here, so this soup was perfect for my lunch. Thanks, Elizabeth!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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