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Escarole Bean Potato Soup, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, soup

Escarole Bean Potato Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes
  • Yield: 6 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian


This amazingly delicious Escarole Bean Potato Soup has a beautiful light broth accented with tasty tomatoes, earthy escarole, and hearty white beans.  A fabulous Whole Food Plant Based recipe. Vegan, oil free, sugar free, gluten free, no highly processed ingredients.


  • 1 large yellow onion, finely diced
  • 1 carrot, chopped into pennies
  • 1 celery stalk, finely diced
  • 8 cups water (or broth)
  • 1 cup Pacific organic vegetable broth*
  • 2 Tablespoons tomato paste
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon Italian seasoning
  • 1 bay leaf
  • Pinch cayenne pepper
  • 2 teaspoons sea salt (+/- to taste)
  • ¼ teaspoon black pepper (+/- to taste)
  • 4 cups potatoes, small cubes
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
  • 1 head escarole (+/- to taste)
  • Optional: Fresh basil – chiffonade on top for individual servings


  1. In a large ceramic or enamel lined Dutch oven or similar stock pot, add the finely diced onion and celery, sauté until they begin to soften, approx. 3 to 4 minutes.
  2. Then add all the remaining ingredients into the pot except the potatoes, beans and escarole. Bring to a boil then lower the heat to medium-low and cook for 5 minutes.
  3. After 5 minutes, add the cubed potatoes and beans and cook for 10 minutes.
  4. After 10 minutes, add the escarole and cook until the potatoes are fork tender, approx. 5 to 10 minutes more – largely dependent upon the size of the cubed potatoes.  The soup is done when the potatoes are fork tender.
  5. Serve with fresh basil chiffonade on top of individual servings.


*Vegetable Broth:  We used Pacific Organic Vegetable Broth because it does not have MSG, and has no highly processed ingredients; however, Pacific has a very strong flavor so our water to broth ratio is heavy on the water and low on the vegetable broth.  If you are using a vegetable broth other than Pacific, please adjust the water to broth ratio accordingly.