Step 1: Prepare the Escarole. Begin by washing the head of escarole thoroughly under cold running water, just as you would a head of lettuce. Escarole can sometimes harbor dirt between its leaves, so ensure it’s very clean. Use a salad spinner to remove most of the excess water, then wrap it in a clean dish towel until you’re ready to use it. Once clean, stack the escarole greens and then slice through both the dark green outer leaves and the lighter, yellowish inner parts. This yields about 6 cups firmly packed, which will shrink down considerably when cooked.

Step 2: Slice the Leeks. Wash the leeks very well to remove any grit. Then, thinly slice the white and the lighter green parts. These are the most tender and flavorful sections of the leek. You’ll typically get about 1 ¼ cups of sliced leeks from three large ones.

Step 3: Sauté the Aromatics. Heat a large Dutch oven or a substantial stockpot over medium heat. Add a couple of tablespoons of olive oil or vegetable broth (for an oil-free option). Once hot, add the thinly sliced leeks and sauté them for about 3 minutes until they begin to soften and become translucent. This step helps to release their sweet, mild flavor.

Step 4: Add Garlic and Seasonings. Once the leeks are soft, use a garlic press to add the three large garlic cloves directly into the pot. Sprinkle on the coarse sea salt and black pepper. Cook for just 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.

Step 5: Wilt the Escarole. Stir the chopped escarole into the pot with the sautéed leeks and garlic. Cook for approximately 2 minutes, stirring frequently. The escarole will quickly begin to shrink and wilt down, releasing its moisture and mellowing its subtle bitterness.

Step 6: Add Tomatoes and Beans. Now, add the canned diced tomatoes (with their juices) and the rinsed and drained white beans to the pot. Stir all the ingredients well to combine them, ensuring the flavors begin to meld.

Step 7: Add Liquids and Simmer. Pour in the 4 cups of vegetable broth and 2 cups of water. Stir everything thoroughly. Increase the heat to medium-high to bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer for 10 minutes. This simmering time allows the flavors to deepen and the escarole to become perfectly tender.

Step 8: Incorporate Miso. While the soup simmers, prepare the miso. In a small bowl or liquid measuring cup, whisk the light miso with ¼ cup of warm water until it forms a smooth, thick, and pourable creamy consistency. This ensures the miso dissolves evenly into the soup without clumping. After the 10-minute simmer, pour the miso mixture into the soup and mix it in thoroughly. Allow it to heat through for a minute or two, but avoid boiling the soup after adding miso, as high heat can diminish its beneficial probiotics.

Step 9: Final Touches. Turn off the heat. Sprinkle the nutritional yeast over the soup and mix it in thoroughly. Nutritional yeast adds a cheesy, savory depth that perfectly complements the other flavors in this vegan dish. It’s often called “nooch” and is a fantastic dairy-free way to boost flavor.

Step 10: Serve Hot. Ladle the steaming hot soup into bowls. It’s best enjoyed fresh, allowing you to savor every hearty and comforting spoonful. Don’t forget to offer optional garnishes for an extra pop of flavor!

(Image for Step 9: Nutritional yeast being sprinkled)

(Image for Step 10: Ladling soup into a bowl)

Serving Suggestions and Storage Tips

This White Bean and Escarole Soup is fantastic on its own, but it also pairs beautifully with a few simple additions to create an even more satisfying meal.

• Serving: Serve this comforting soup with a side of warm garlic bread or a generous slice of crusty Italian bread for dipping. For a truly hearty vegan meal, complement it with a simple green salad or a refreshing vegan Caesar salad.
• Storage: Leftovers are just as delicious, if not more so, the next day! Store the cooled soup in an airtight container in the refrigerator for up to a week.
• Freezing: This soup freezes exceptionally well, making it perfect for meal prep. Portioned into freezer-safe containers, it will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, simply transfer the desired amount of soup to a saucepan and warm over medium heat, stirring occasionally, until it’s heated through.

Debra’s Pro Tips for the Best Soup

• Garnish for Extra Flavor: Don’t skip the garnishes! Pass around some red pepper flakes for those who enjoy a little heat, and extra nutritional yeast for a boost of savory, “cheesy” flavor. Trust me on this one: before you automatically reach for the parmesan cheese, give the “nooch” a try – you might be surprised by how much you love it!
• Healthy Lunch on the Go: This soup is fantastic for packed lunches. Heat a thermos with boiling water, then empty it and pour in hot soup. It will stay warm and satisfying, providing a healthy and delicious meal for work or school.
• Embrace Bitter Greens (Without the Bite): This escarole recipe is a delicious and approachable way to incorporate beneficial bitter greens into your diet without an overpowering bitter taste. The cooking process mellows the escarole beautifully. You can also use escarole in any salad that calls for romaine or arugula, adding a touch of sophisticated flavor and crunch.
• Mise en Place for Speed: This is one of the easiest soup recipes and truly comes together quickly, especially if you embrace the “mise en place” philosophy. Have all your ingredients prepped, washed, chopped, and measured before you even start heating the pot. This makes the cooking process seamless and enjoyable.
• Customize Your Chunks: If you prefer a smoother soup, you can use an immersion blender to partially or fully blend a portion of the soup after simmering. This creates a creamier texture while still retaining some of the hearty chunks.
• Add Some Grains or Pasta: For an even more substantial meal, consider stirring in a cup of cooked small pasta (like ditalini or elbow macaroni) or a cup of cooked quinoa or farro during the last few minutes of simmering. This transforms it into a full-bodied minestrone-style dish.

Explore More Vegan White Bean Recipes

If you’re as big a fan of versatile and nutritious white beans as I am, you’ll love exploring these other plant-based recipes that feature them prominently. White beans are a fantastic base for everything from savory main courses to unexpected desserts!

White Bean and Escarole Soup

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