Once clean and dry, stack the escarole greens neatly. Then, using a sharp knife, slice through both the dark green outer parts and the lighter yellowish inner parts into rough, bite-sized pieces. You should end up with approximately 6 cups of firmly packed, chopped escarole, ready to be added to your soup.

Next, prepare your leeks. Start by trimming off the dark green fibrous tops and the root end. Slice the leeks lengthwise and wash them thoroughly under running water, fanning out the layers to ensure no dirt is trapped inside. Once clean, thinly slice only the white and the lighter green parts of the leeks. These parts are the most tender and flavorful for the soup.

Place a large dutch oven or a sizable stockpot over medium heat. Add a couple of tablespoons of olive oil, or for an oil-free option, use vegetable broth. Once heated, add the thinly sliced leeks to the pot. Sauté the leeks for about 3 minutes, stirring occasionally, until they begin to soften and become translucent. This step is crucial for building the foundational flavor of your soup.

After the leeks have softened, use a garlic press to add the garlic cloves directly into the pot. Immediately sprinkle on the coarse sea salt and freshly ground black pepper. Cook for just 1 minute, stirring constantly, as the garlic becomes wonderfully fragrant. Be careful not to burn the garlic, as this can turn bitter and negatively impact the soup’s flavor.

Now, stir in the roughly chopped escarole. It will look like a lot at first, but cook for about 2 minutes, stirring continuously, and watch as it quickly shrinks down and wilts into the pot. This tenderizing step ensures the escarole is perfectly integrated and easy to eat in the final soup.

Next, add the canned diced tomatoes, making sure to include their delicious juices, and the white beans that have been thoroughly rinsed and drained. Give everything a good stir to combine all these fantastic flavors and textures evenly throughout the pot.

Pour in 4 cups of vegetable broth along with 2 cups of water. Stir everything thoroughly to ensure all ingredients are well-distributed. Increase the heat to medium-high to bring the soup to a rolling boil. This initial high heat quickly brings the liquids to temperature, activating the flavors.

Once the soup reaches a boil, reduce the heat to medium-low. Allow the soup to maintain a gentle simmer for 10 minutes. This simmering time is crucial for the flavors to meld together beautifully and for the escarole to become perfectly tender. Stir occasionally to prevent anything from sticking to the bottom.

While the soup simmers, prepare your miso. In a small bowl or liquid measuring cup, whisk 1 tablespoon of light miso with ¼ cup of warm water until it forms a thick, creamy, and uniform consistency. This creates a “miso slurry,” ensuring it incorporates smoothly into the soup without any lumps. Adding miso at the end helps preserve its delicate flavor and beneficial probiotics.

Carefully pour the whisked miso mixture into the soup. Stir it in thoroughly, ensuring it is completely combined with the broth. Allow it to heat through for just a minute or two, without bringing it back to a vigorous boil, to preserve miso’s nuanced flavor.

Turn off the heat. Now, sprinkle the nutritional yeast over the soup. This is where you get that wonderful, cheesy, umami boost. Mix it in thoroughly until it’s fully dissolved and integrated into the broth. The residual heat will be enough to incorporate it perfectly.

Your delicious White Bean and Escarole Soup is now ready! Ladle generous portions into individual bowls while it’s still piping hot. For an extra touch, you can garnish with a little more nutritional yeast or a pinch of red pepper flakes for a subtle kick.

Serving Suggestions and Storage Tips

Elevate your White Bean and Escarole Soup experience with these serving ideas and ensure its longevity with proper storage methods.

• Serving: This hearty soup is fantastic on its own, but truly shines when paired with a side. Serve it alongside warm garlic bread or a crusty Italian bread, perfect for soaking up every last drop of the flavorful broth. To make it a more substantial and complete vegan meal, consider adding a simple green salad like my Easy Green Salad with Capers or a creamy Vegan Kale Caesar Salad. A sprinkle of fresh parsley or a drizzle of good quality olive oil just before serving can also enhance its appeal.
• Refrigeration: Leftovers store beautifully! Transfer any cooled soup into an airtight container and keep it in the fridge for up to a week. The flavors often deepen and improve overnight, making it even more delicious the next day.
• Freezing: For longer storage, this soup is an excellent candidate for freezing. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator or gently reheat from frozen.
• Reheating: To reheat, transfer the desired portion to a saucepan and warm over medium heat, stirring occasionally, until heated through. If reheating from frozen, you may need to add a splash of vegetable broth or water to adjust consistency. Alternatively, microwave individual portions in a microwave-safe bowl, stirring halfway through.

Debra’s Pro Tips for the Best White Bean Escarole Soup

Unlock the full potential of your White Bean and Escarole Soup with these expert tips and tricks, ensuring a perfect bowl every time.

• Garnish for Flavor & Kick: Don’t underestimate the power of a good garnish! For an extra layer of flavor and a touch of heat, pass around a bowl of red pepper flakes and, crucially, more nutritional yeast. Trust me on this one: before you automatically reach for the parmesan cheese, give the “nooch” (nutritional yeast) a try! Its savory, cheesy flavor is incredibly satisfying and keeps the soup entirely vegan.
• Perfect for Meal Prep: This soup is an absolute winner for meal prepping. Make a large batch at the beginning of the week, and you’ll have delicious, healthy lunches ready to go. Simply heat a thermos with boiling water, empty it, then pour in your hot soup to take to work for a satisfying and nourishing midday meal. It stays warm for hours!
• Embrace Bitter Greens: This escarole recipe is a delicious and surprisingly approachable way to incorporate beneficial bitter greens into your diet without the overwhelming bitterness some people find challenging. The cooking process mellows its flavor beautifully. Escarole is also incredibly versatile; you can use it in any salad that calls for romaine or arugula, adding a sophisticated twist.
• Mise en Place for Speed: This is truly one of the easiest soup recipes and comes together remarkably quickly. To ensure a smooth cooking process and minimize stress, have all your ingredients prepped and measured before you even start heating the pot. This “mise en place” approach will make the cooking experience even more enjoyable and efficient.
• Adjust Seasoning: Always taste your soup before serving and adjust the seasoning as needed. Sometimes a little extra salt or pepper, or even a squeeze of fresh lemon juice at the end, can brighten all the flavors.
• Thicker Consistency: If you prefer a slightly thicker soup, you can mash some of the white beans against the side of the pot with the back of your spoon or use an immersion blender to briefly blend a small portion of the soup before adding the miso and nutritional yeast. This will release some of the starch from the beans and create a creamier texture without needing any cream.

Explore More Delicious Vegan White Bean Recipes

If you’ve fallen in love with the versatility and nutrition of white beans in this soup, you’ll be thrilled to discover how well they perform in a variety of other vegan dishes. Here are some more fantastic recipes featuring these wholesome legumes:

White Bean and Escarole Soup

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