For a vegetarian version, omit the bacon and use 1 tablespoon of olive oil to sauté the escarole. Consider adding a pinch of smoked paprika for a hint of smokiness. If you prefer a thicker soup, you can mash a portion of the cannellini beans before adding them to the skillet. To enhance the flavor, consider adding a Parmesan cheese rind to the soup while it simmers. Remove the rind before serving. This dish is even better the next day, as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Kirstin Wuckert
Apr 29, 2025This recipe is a game-changer! My family loves it.
Cielo Baumbach
Apr 8, 2025I love how simple and flavorful this soup is!
Marcus Batz
Feb 22, 2025I've made this several times now, and it's always a hit. I sometimes add a splash of white wine while cooking the escarole.
Leilani Larkin
Dec 28, 2024I added some diced pancetta and it was incredible!
Bradley Frami
Dec 10, 2024So easy to make, and the flavors are spot on. Thanks for sharing!
Grady Sauer
Nov 25, 2024I didn't have escarole, so I used spinach instead. It was still delicious!
Verona Skiles
Jul 12, 2024This is my go-to recipe for a quick and healthy meal.
Claudie Lockman
Jun 2, 2024The perfect comfort food!