White Bean and Escarole Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.2
  • Total Fat: 5.5 g
  • Cholesterol: 1.0 mg
  • Sodium: 1,612.5 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 15.1 g
  • Protein: 15.4 g

View full nutritional breakdown of White Bean and Escarole Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


From Bon Apetit March 1996 From Bon Apetit March 1996
Number of Servings: 4


    * 1 tablespoon olive oil
    * 1 cup chopped onion
    * 1 large carrot, cut into small dice
    * 5 large garlic cloves, peeled, flattened
    * 3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
    * 4 cups (or more) canned vegetable broth or low-salt chicken broth
    * 3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
    * 1 14 1/2- to 16-ounce can diced tomatoes, drained
    * 2 tablespoons freshly grated Parmesan cheese


Makes 4 servings

* Heat oil in heavy large Dutch over medium-low heat. * Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes.

*Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired.

* Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user AQUIETSEASON.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.