Nonna's Simple Escarole and Bean Soup

There’s a special kind of comfort that comes from a meal made with simple ingredients and slow, loving care. Nonna’s escarole and bean soup is exactly that kind of dish. It’s warm, garlicky, and full of soul — the perfect dinner to make when the fall air turns crisp and you want something cozy on the table. This recipe feels like home, with the aroma of garlic and olive oil filling the kitchen and the gentle simmer bringing all the flavors together.

If you’re looking for a dinner that’s easy to prepare but rich in taste, this escarole and bean soup will quickly become a favorite. It’s nourishing, satisfying, and carries the kind of warmth only a recipe passed down through generations can offer.

A cozy bowl of Nonna's escarole and bean soup, perfect for fall evenings

Why This Soup Feels Like Home

This soup is more than just a meal. It’s a reminder of family dinners, the kind where everyone gathers around the table after a long day. The ingredients are humble but come together to create something deeply satisfying. The garlic and olive oil start the flavor base, releasing a fragrant aroma that fills your kitchen. Escarole, a slightly bitter leafy green, softens and deepens in flavor as it cooks, balancing the creamy cannellini beans.

Adding a parmesan rind to the pot is a little trick that brings a subtle richness and depth to the broth. It’s optional but highly recommended if you want to capture that authentic, slow-cooked taste. The beans provide protein and texture, making the soup hearty enough to serve as a full meal.

Ingredients You’ll Need

• 2 tablespoons olive oil

• 4 to 5 cloves garlic, thinly sliced

• ½ teaspoon crushed red pepper flakes (adjust to your taste)

• 1 large head escarole, washed and chopped

• Salt and black pepper, to taste

• 3 cups chicken or vegetable broth

• 2 cans cannellini beans (one can smashed, one can whole)

• 1 parmesan rind (optional but adds magic)

• Freshly grated parmesan for topping

  
  

These ingredients are easy to find and affordable, making this soup accessible for any home cook. The combination of garlic, olive oil, and red pepper flakes creates a warm, inviting base that complements the escarole’s slight bitterness and the beans’ creaminess.

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the sliced garlic and crushed red pepper flakes. Cook until the garlic turns golden and fragrant, but be careful not to burn it. This step releases the essential flavors that will carry through the soup.

2. Add the chopped escarole along with salt and pepper. Stir well, scraping the bottom of the pot to lift the garlic bits so they don’t stick or burn.

3. Sauté the escarole until it wilts deeply and turns a rich dark green. This wilting process is where the flavor really builds, softening the greens and mellowing their bitterness.

4. Pour in the broth and bring the mixture to a boil.

5. Stir in half a can of smashed cannellini beans and add the parmesan rind if you’re using it. The smashed beans help thicken the soup and add creaminess.

6. Add the remaining one and a half cans of whole beans.

7. Reduce the heat and let the soup simmer gently for 15 to 20 minutes. This slow simmer allows the flavors to meld and deepen.

8. Remove the parmesan rind if you can find it. Ladle the soup into bowls and finish with a drizzle of olive oil and a generous sprinkle of freshly grated parmesan.

   
   

Tips for the Perfect Cozy Dinner

• Use good-quality olive oil for the best flavor.

• Adjust the red pepper flakes to your heat preference. If you like it spicy, add a bit more.

• Don’t skip the parmesan rind if you have it — it adds a subtle umami that lifts the whole soup.

• Serve with crusty bread to soak up every last drop of broth.

  
  

This soup is perfect for a quiet night in, especially when paired with a candle and the first cool breeze of fall outside your window. It’s simple but feels special, the kind of meal that warms you from the inside out.

Why You’ll Keep Coming Back to This Recipe

Nonna’s escarole and bean soup is a reminder that great food doesn’t need to be complicated. It’s about quality ingredients, patience, and a little love. The garlic and olive oil create a fragrant base, the escarole adds a fresh, slightly bitter note, and the beans bring heartiness. The parmesan rind is a small detail that makes a big difference.

This soup is also versatile. You can swap the broth for vegetable or chicken depending on your preference, and it works well as a starter or a main dish. It’s a great way to enjoy seasonal greens and beans in a comforting, easy-to-make meal.