Creamy Escarole and Kidney Bean Soup

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 5 ratings

The rich and slightly bitter taste of escarole combines with kidney beans to create a balanced union of flavours. The result is a healthy and authentic dish to be served with crostoni (pieces of bread) toasted in the oven with a drizzle of olive oil and rosemary, all accompanied by the creamy taste of lard.

recipe updated 30 Jan 2024


  • Celery stalk icon
    Celery stalk
  • Onion icon
    150 g
  • Carrot icon
    100 g
  • Escarole icon
    700 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Vegetable stock icon
    Vegetable stock
    700 g
  • Tinned red kidney beans icon
    Tinned red kidney beans
    400 g
  • Lard icon
    150 g
  • Fresh rosemary icon
    Fresh rosemary
    1 sprig
  • Baguette icon
    as needed


  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Kcook bowl
  • kCook icon Plate

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add extra virgin olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice celery stalk, onion and carrot into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Cook with filler cap removed - 5 min, 140°C, speed 2
  12. Then add escarole, vegetable stock and tinned red kidney beans to the kCook bowl
  13. Season
  14. Cook - 10 min, 98°C, speed 3
  15. Blend - 2 min, speed 12
  16. Add lard and fresh rosemary to a clean medium bowl
  17. Mix then set aside
  18. Add baguette to a clean plate
  19. Serve
  20. Add lard mixture to bread
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