This vegetarian soup is so quick to whip up, especially if you buy bagged pre-washed and chopped escarole. You can have a hearty and comforting meal in no time.

Escarole and Cannellini Bean Soup
Escarole and Cannellini Bean Soup
Escarole and Cannellini Bean Soup on YouTube ⬆️


  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Butter
  • 1 medium Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1 medium Celery Stalk, (about 1/2 cup) chopped finely
  • 1 (15 ounce) package of Escarole, washed and chopped
  • 1 (15.5 ounce) can of Cannellini Beans, rinsed and drained
  • 1 (32 ounce) container of Vegetable Broth
  • Seasonings: Salt, Pepper, and Parsley Garlic Salt Grinder
  • 2 cups of Water
  • 1 Vegetable Bouillon Cube
  • Grana Padano Cheese, fresh grated, (or Parmesan, or Locatelli Pecorino Romano) to garnish soup
  • Olive oil, to garnish soup
  • Pepper, to garnish soup


  • Sauté olive oil, butter, onion, garlic, and celery in a stock pot.
  • Once translucent, add in the chopped escarole. Sauté for about 3 minutes. Add in salt, pepper, and parsley garlic salt to your taste.
  • Pour in the vegetable stock and water. Add in the vegetable bouillon and stir.
  • Add the cannelini beans and simmer.
  • When serving, garnish each bowl with freshly grated cheese, a drizzle of olive oil, and black pepper.
  • Serve with your favorite bread and butter, focaccia, biscuits, garlic bread, or as a side to your favorite sandwich.


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Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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