Sautéed Escarole and White Bean Soup with Lemon

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A simple, deeply flavorful soup where the natural bitterness of escarole balances with creamy white beans and zesty lemon. This Italian-inspired soup recipe, ready in about 30 minutes, pairs escarole, cannellini beans, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large bunch, chopped escarole
• 1 can (15 oz), drained and rinsed cannellini beans
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1, zested and juiced lemon
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
2. Step 2: Add chopped escarole, stirring until wilted and softened, about 3 minutes. Pour in vegetable broth and bring to a gentle simmer.
3. Step 3: Add drained cannellini beans, lemon zest, salt, and 1 tbsp lemon juice. Simmer uncovered for 15 minutes to meld flavors.
4. Step 4: Remove from heat, stir in remaining lemon juice, and serve hot with extra lemon zest for garnish.