Tuscan White Bean Soup with Escarole Recipe (2024)

Tuscan White Bean Soup with Escarole Recipe (1)


Rating: 5 stars


I love this recipe! My only changes were to use all chicken stock (no water), tear rather than chop the escarole, and add it in only for five minutes. Like most soups, this is delicious the next day too. And I love those chewy soft bits of par rind, so I don’t taken out.

Tuscan White Bean Soup with Escarole Recipe (2)


Rating: 3 stars


It wasn't awful, but it wasn't worth making again. First off, forget that 15 minutes of prep. I used lacinato kale and the kale alone took 20 minutes to wash, devein, and chop. It would be shorter with escarole, but even then, there is no way this takes 15 minutes to throw together. All told, using only 1 lb. of kale, the whole thing took about an hour to prep, including cleaning as I went, which is something CL never figures into their time estimates. The soup itself was alright, but a bit bland. Most CL soups are bland, but this actually looked promising. Oh well, I guess CL can make even a promising soup end up severely lacking in flavor. In my case I even used a homemade veggie broth taken from seriouseats that is very flavorful and, IMO, kle is both tastier and more flavorful than escarole. The soup definitely needs more salt - maybe it would be better with the miso instead of the parmesan rind. At the very least I'd double the thyme sprigs and up the rosemary. Also, I looked at three DC area grocery stores for no-salt Great Northern beans and neither Whole Foods, Giant, or Safeway carried them.

Tuscan White Bean Soup with Escarole Recipe (3)


Rating: Unrated


We buy Rennet-free parmesan, not super easy to find but it's out there! :)

Tuscan White Bean Soup with Escarole Recipe (4)


Rating: 5 stars


This recipe was an option for me on the Cooking Light Diet. It was very good, quick, and easy to prepare. I used escarole but it was hard to find in my area and I had to visit a few stores before I found it and it was pricy.....$2.99 for the head. When I make this next time I will probably sub spinach or chard for the escarole. The leftovers were even more delicious!

Tuscan White Bean Soup with Escarole Recipe (5)


Rating: 5 stars


Just made this for dinner and it tasted amazing! i only made a few small changes and used spinach instead of escarole, and didnt use ground red pepper. The whole family loved it and i would definitely make it again.

Tuscan White Bean Soup with Escarole Recipe (6)


Was excited to try until I saw it has both Parmesan and Parmigiano Reggiano in it which are both not vegetarian (Rennet) and I found this through a top vegetarian recipes list -_-

Tuscan White Bean Soup with Escarole Recipe (7)


Rating: 4 stars


Athough a bit high in sodium content, this was really good, especially on a chilly day, and was pretty easy to prepare as well. I made half a recipe, but only ended up with about 2/3 of the 4 cups half a recipe should have yielded despite having added additional broth. I used no-salt-added cannellini beans instead of the great northern as I had them on hand, and as I discovered I was out of crushed red pepper, I subbed cayenne in its place. I will definitely make this again, but will use homemade vegetable broth to lower the sodium content.

Tuscan White Bean Soup with Escarole Recipe (8)


Rating: 5 stars


I made this almost exactly as printed. The only difference is I used white balsamic vinegar instead of white wine vinegar. It is excellent as is.

Tuscan White Bean Soup with Escarole Recipe (9)


Rating: 5 stars


This was a perfect meal for a cool autumn's night- filling but not heavy, healthy, delicious and easy to prepare. I used rainbow chard in place of the escarole and increased the broth, but otherwise made the soup as directed. I missed having the bright taste of fresh herbs (had none on hand), but the dried herbs were fine. The vinegar added a nice bit of tang. I thought I was using the rind of a parmesan wedge, but it turns out that it was just the hard edge. It became a bit of a gloppy blob, but after I broke it up, it added some nice flavor. Nice time, I will try a real rind. We really enjoyed this and will definitely make it again.

Tuscan White Bean Soup with Escarole Recipe (10)


Rating: 5 stars


A wonderful soup! Satisfying and delicious with a little bit of zing. I actually found cheese rinds for sale by the bag at my local Whole Foods Market so I now keep them on hand in the freezer.

Tuscan White Bean Soup with Escarole Recipe (11)


Rating: 2 stars


The Good: Warm, hearty, healthy. The Bad: end result, lots of work and dishes. We made this on chilly and rainy April night with high hopes that it would be a cuddle-on-the-couch good-for-what-ails-you sort of meal. It didn't turn out that way, but it might be our (read: "my") fault. First, I think we used too much of the "bitter" end of the escarole. Second, I chopped the escarole too fine. The result was less of a brothy bean soup and more of a bitter puree. Too thick. My husband felt that we used too much onion and garlic. But, it was warm and hearty and it was a good low-salt veggie meal. We will try this recipe again...

Rating: 4 stars


I doubled the recipe and added 2 lbs. chopped chicken thighs. I used chicken broth instead of vegetable and kale instead of escarole. I also chopped up some celery I had in the fridge and added that. I used dried rosemary and thyme instead of fresh. This soup went over well with my guests. I served it alongside some French bread. I will make this soup again the next time I have parm. rind on hand!

Tuscan White Bean Soup with Escarole Recipe (13)


Rating: 4 stars


There's a lot of room for versatility in this recipe, which I like. It's very easy to make and nicely flavored. I used chicken broth and substituted spinach thrown in at the very last minute in place of the escarole. I left out the vinegar too. The only complaint in my house was that it had a strong onion soup flavor. Next time I make this I'll use the escarole because it will hold up better than spinach and I will only use 1C of onion instead of 2. Whatver changes you decide to make, DO NOT LEAVE OUT THE PARMIGIANO RIND, it is a key ingredient.

Tuscan White Bean Soup with Escarole Recipe (14)


Rating: 3 stars


Easy & intensely flavorful. Followed directions but made non-vegetarian using chicken broth and one link turkey sausage, diced. Used the recommended sub, less-expensive curly kale instead of escarole. Very good, could easily increase portions by adding more broth.

Tuscan White Bean Soup with Escarole Recipe (15)


Rating: 5 stars


Very good and very easy to make. Made as written except used spinach instead of escarole. Can also easily 1/2 the recipe which is nice, as so many soup recipes make very large quantities. Will make again.

Tuscan White Bean Soup with Escarole Recipe (16)


Rating: 4 stars


Quite tasty. I have never cooked with the cheese rind before but it lends a nice flavor to the soup and I would certainly be disposed to repeating this recipe. It was good to the last bowlful.

Tuscan White Bean Soup with Escarole Recipe (17)


Rating: 5 stars


I modified (a lot) by combining this recipe another in the same issue (Spinach & Lentil Soup). I did not have canned beans but had dried lentils for the other recipe. I substituted using 1 cup of dried lentils, 4 cups of veggie broth & 2 cups of water (instead of canned beans & the suggested amt of water & broth). Followed the directions through adding garlic. Then added my increased amt of veggie broth, water & 1 cup lentils. Simmered for 40 minutes, added some chopped celery & then followed the rest of the recipe. I chopped up some flat leaf parsley to toss in with the escarole. It was amazing!!! For my kiddos, I tossed some real bacon bits on top of their servings, they ate it all & asked for seconds. We'll make this again!

Tuscan White Bean Soup with Escarole Recipe (18)


Rating: 4 stars


Flavorful soup. Used grated carrots as I had to hurry it along and then used hand held blender to purée soup before adding beans but after carrots cooked ( Kids did not want chunky soup). Added frozen spinach and fresh basil instead. Forgot to add vinegar. Salty soup due to broth and Parmesan...can leave out the salt. The chilli flakes added a little zing. Will make again.

Tuscan White Bean Soup with Escarole Recipe (19)

Fast Skier

Rating: 5 stars


Made with Swiss Chard and added chicken. Excellent

Tuscan White Bean Soup with Escarole Recipe (20)


Rating: 5 stars


This was a very easy and tasty soup! I used red chard for the greens (which actually turned the soup red, almost like tomato soup!) and all of the flavors were really nice. Served it with a nice whole wheat baguette and it was a great dinner.

Tuscan White Bean Soup with Escarole Recipe (21)


Rating: 5 stars


WOW! This was fantastic! I made a couple of changes due to what I had on hand: used chicken broth instead of veggie; added about 2 c. of water and 2 chicken bullion cubes, a pinch more red pepper, a package of all natural mild italian chicken sausages (sliced), and used spinach instead of escarole. I put everything into the pot except the spinach and vinegar and let that simmer, then added the last two ingredients and let it all simmer together for about 30 mins. I had to call my friends and let them know how much I out did myself - this was absolutely one of the most delicious soups I have ever eaten, let alone made! YUM!

Tuscan White Bean Soup with Escarole Recipe (22)


Rating: 5 stars


Tasty, with simple ingredients and the perfect amount of heat--served it with toasted sourdough bread and a glass of red. Modifications out of necessity that worked out great: chix broth instead of veg broth; sherry vinegar instead of white wine vinegar. For the escarole, I only had 6 cups so I added finely chopped fresh broccoli to make up the rest of the greenery. I was mildly concerned that the broccoli would overpower the other flavors but was pleasantly surprised that it melded nicely with everything else. I added the escarole 5 minutes after the carrots, instead of at the same time. The escarole I purchased was very lettuce-like and I felt like simmering it for 15 mins would have made it almost disappear. I turned off the heat when the carrots were tender, which was about 11 minutes into the final 15, so the escarole actually ended up simmering for 6 minutes, which was perfect. If I had used chard or kale I definitely would have added it with the carrots. Enjoy, it's great!

Tuscan White Bean Soup with Escarole Recipe (23)


Rating: 5 stars


Excellent recipe!! Very tasty, healthy, and easy to make. Loved it!!

Tuscan White Bean Soup with Escarole Recipe (2024)


What is the thickener in a white bean soup? ›

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

How do you thicken Tuscan bean soup? ›

There are several ingredients you can add to thicken bean soup while adding flavor at the same time. Try adding tomato paste, pureed vegetables like carrots or potatoes, or even a spoonful of nut butter. These additions will enhance the thickness and taste of your soup.

How many calories are in white bean and escarole soup? ›

Nutritional Information
Serving Size1 cup
Total Fat4.5g
4 more rows

What is the secret ingredient to thicken soup? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Is it better to thicken soup with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

How do you make bean soup thicker without cornstarch? ›

Purée the beans.

Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.

What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

How to make soup thick at home? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What can I use to thicken beans? ›

You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly.

What can I use to thicken ham and bean soup? ›

Step 2: Thicken the soup.

Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture.

What are the four thickening agents for soup? ›

  • Cornstarch. Cornstarch is the most common thickening agent used in the industry. ...
  • Pre-gelatinized Starches. Pre-gelatinized starches are mixed with sugar and then added to the water or juice. ...
  • Arrowroot. ...
  • Agar-Agar. ...
  • Algin (Sodium Alginate) ...
  • Gelatin. ...
  • Gum Arabic or Acacia. ...
  • Gum Tragacanth.

Top Articles
Latest Posts
Article information

Author: Stevie Stamm

Last Updated:

Views: 6142

Rating: 5 / 5 (80 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Stevie Stamm

Birthday: 1996-06-22

Address: Apt. 419 4200 Sipes Estate, East Delmerview, WY 05617

Phone: +342332224300

Job: Future Advertising Analyst

Hobby: Leather crafting, Puzzles, Leather crafting, scrapbook, Urban exploration, Cabaret, Skateboarding

Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.