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Butter Bean and Escarole Soup

Butter Bean and Escarole Soup

This classic combination of greens and beans is a comforting soup that is perfect any night of the week.
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Servings 2


  • 1 dutch oven


  • 1-2 cans butter beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp harissa paste, optional
  • 1 cup tomato sauce
  • 1 bunch escarole, chopped
  • 1 cup broth
  • 1 cup water
  • salt and black pepper to taste
  • red pepper flakes


  • Heat a Dutch oven over medium heat and add olive oil.
  • Add the onion and garlic and sauté for 3-4 minutes until they are fragrant and translucent.
  • Add your tomato sauce and harissa. Stir to combine and allow to sauté for a minute.
  • Add your drained butter beans and stir. Season with salt, pepper, and crushed red pepper flakes.
  • Add chopped escarole and stir. Allow them to cook for a couple of minutes until just wilted.
  • Add the broth and water and stir to combine. Cover your pot and allow it to simmer for 20 minutes.
  • Serve with crusty bread, parmesan cheese, and pesto if desired.
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