Escarole White Bean Soup with Potatoes and Parsley

Name: Escarole White Bean Soup with Potatoes and Parsley
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 1 head escarole, washed and chopped; 240 g cooked white beans, drained; 1 whole medium onion, diced; 2 whole medium carrots, diced; 3 whole medium potatoes, cubed; 3 tbsp neutral oil; 4 cloves garlic, minced; 1.9 l chicken or vegetable broth; 1 tsp fine salt; 1/2 tsp black pepper; 2 tbsp chopped parsley; 120 g sour cream, optional, for serving

A hearty vegetable soup with escarole, white beans, potatoes and parsley.

By Savva LoginovUpdated October 2, 2026

Total 55 minMakes 6 servings

Jump to Recipe

This escarole and white bean soup simmers potatoes, carrots and beans in a savory broth, then wilts the greens until tender. Sauté the aromatics first, cut vegetables evenly and finish each bowl with parsley and a little sour cream if you like. Wash and chop escarole. Dice onion and carrots; cube potatoes. Heat oil in a large pot over medium. Cook onion and garlic 3 to 4 minutes until softened. Add carrots, potatoes, broth and beans. Bring to a boil, then simmer 15 minutes. Stir in escarole, salt and pepper. Cover and simmer 10 to 15 minutes until potatoes are tender and greens are wilted. Taste and adjust seasoning. Garnish with parsley and optional sour cream.

Escarole White Bean Soup with Potatoes and Parsley

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

Wash escarole carefully between its leaves.
Use canned beans drained and rinsed, or fully cooked dried beans.
Cut potatoes into similar-sized cubes.
Add escarole only after potatoes begin to soften.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a compatible neutral oil if needed.
Choose suitable alternatives for dietary needs.

Variations

Adjust herbs or spices to taste.
Add a suitable seasonal ingredient.

Serving suggestions

Serve with crusty bread.
Top with grated Parmesan if desired.
Add lemon at the table for brightness.
Serve as a light lunch or starter.

Make ahead

Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains dairy if sour cream is used. Refrigerate soup within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate perishable ingredients; finish close to serving.

How should I store escarole and white bean soup?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Escarole White Bean Soup with Potatoes and Parsley