• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Italian-Style Potato and Escarole Soup

    Published: Oct 28, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    The combination of greens and potatoes makes a comforting soup that's perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.

    Serves: 6

    • 2 tablespoons extra virgin olive oil
    • 1 medium onion, quartered and thinly sliced
    • 2 to 3 cloves garlic, minced
    • 6 medium or 4 large potatoes, preferably golden, peeled and diced
    • 2 to 3 medium carrots, thinly sliced
    • 32-ounce carton low-sodium vegetable broth
    • 1 teaspoon dried basil
    • ½ teaspoon dried thyme
    • Two cups cooked or one 15- to 16-ounce can cannellini (large white beans)
      or chickpeas, drained and rinsed
    • 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
      (or see variations in headnote)
    • ½ cup chopped fresh parsley
    • Salt and freshly ground pepper to taste

    Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.

    Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.

    Italian-Style Potato and Escarole Soup recipe

    Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.

    With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.

    If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.

    • Explore other recipes for hearty winter soups.

    More recipes you may enjoy

    • Vegan Walnut Taco Meat
    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)

    Reader Interactions

    Comments

    1. Dorothy says

      January 30, 2014 at 5:21 pm

      This is one of our favorite soups. I make it often! Cooked escarole is surprisingly toothsome.

    2. Nava says

      January 30, 2014 at 5:41 pm

      Thanks, Dorothy! It's true; escarole loses its bitterness and becomes almost buttery when cooked.

    3. jenniferdoucet410 says

      February 05, 2014 at 10:41 am

      J'ai mis votre lien sur mon blog, merci pour vos recettes ! http://jenniferdoucet410.wordpress.com/

    4. Nava says

      February 05, 2014 at 10:44 am

      Merci bien, Jennifer Doucet! Je suis herbeux que vous aimez mes recettes.

    5. Wyandotte says

      August 10, 2014 at 12:17 pm

      Glad to have found this recipe. I'm making it tonight, as my garden has too much escarole already. Not to mention potatoes. By the way, Nava, I have two of your cookbooks and your illustrations are just great - so funny.

    6. Nava says

      August 10, 2014 at 2:32 pm

      Hello! I love this soup, though I do think of it as more cold-weather fare. If you're looking for more escarole recipes, here are a couple of other ones on VK:
      http://www.vegkitchen.com/recipes/pasta-with-two-beans-and-escarole/
      http://www.vegkitchen.com/recipes/poppys-escarole-with-pine-nuts/

      And if you have the books with my illustrations, you have been with me for a long time, as those are my early titles ... so thank you for that!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media