Escarole and white bean soup with thyme and pecorino

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Escarole and white bean soup with thyme and pecorino

Vegetarian, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 580 Calories/Serving

30 Minutes

A hearty spring soup that pairs nutrient-dense escarole with creamy cannellini beans, fresh thyme and sharp pecorino cheese for a warm, satisfying healthy dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 2 leeks
  • 2 cloves garlic
  • 4 sprigs thyme
  • 15-ounce can cannellini beans
  • ¼ teaspoon red pepper flakes
  • 1 vegetable stock
  • 5 ounces escarole
  • ½ cup grated pecorino cheese

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep aromatics

Cut leeks in half lengthwise, trim off ends and slice into ½-inch half moons. Soak in a small bowl with cold water to remove any grit.
Peel garlic and thinly slice.
Pick leaves off thyme and coarsely chop.
Drain and rinse cannellini beans.


Simmer stew

Heat 2 tablespoons oil in saucepan on medium until shimmering. Drain leeks, taking care to leave any grit in bottom of bowl, then add to pan with a pinch of salt. Sauté until soft and translucent, 8 to 10 minutes. Add garlic, thyme and red pepper flakes (only if you like a little kick) and cook until fragrant, about 30 seconds. Add beans, vegetables stock and 2 cups water. Stir in a couple pinches of salt and pepper. Simmer and cook until beans soften and flavors infuse, 5 to 7 minutes. Stir in escarole and cook until wilted, 2 to 3 minutes.


Finish, plate

Take soup off heat. Stir in enough pecorino cheese to your liking and adjust seasoning with salt and pepper. Ladle soup into two bowls and garnish with 1 tablespoon oil.

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