Escarole and White Bean Soup

Initiation – I had this soup at a small little greek restaurant. It seemed so simple so I reverse engineered it. You can easily adapt this as a vegan recipe – just use olive oil instead of butter and vegetable broth instead of chicken broth.

Planning – This is a very simple recipe and fast.


1. One head of Escarole – just use the green leaves, not the stalks.
2. One yellow onion – chopped.
3. Three cloves garlic
4. Two tbs good olive oil or real butter
5. 1 tps salt or to taste
6. 1 can white beans
7. 32 oz chicken or vegetable broth


Saute the onions and crushed garlic in the olive oil or butter. Add in the escarole. Saute until it shrinks. Add in the white beans, salt and pepper. Saute for a few more minutes. Then add the broth. Heat thoroughly.

Monitor and Control

Do not brown the onions – saute until translucent.
Taste before adding more salt.

Close Out

It’s a bit hard finding the escarole but this is what gives this soup it’s punch. Do not substitute another green.

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