Escarole Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 362.2
  • Total Fat: 9.0 g
  • Cholesterol: 99.9 mg
  • Sodium: 2,274.9 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 40.1 g

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

Submitted by:


Escarole Soup Escarole Soup
Number of Servings: 6


    6 boneless chicken thighs, skin removed
    8 cups chicken broth
    1 small onion, chopped
    1 stalk celery, chopped
    1 15 1/2 oz. can white beans (cannellini)
    1 small head escarole, washed and chopped
    1/4 tsp black pepper
    1 egg
    1/4 cup parmesan cheese, grated


Boil chicken in broth for about 25 minutes. Remove and allow to cool slightly. Add beans, celery, onion, garlic, pepper and escarole to broth. Cut up chicken and add to broth. Bring to a boil, then cover and reduce heat. Simmer for 10 minutes. Beat egg and add parmesan cheese to beated egg. Add egg mixture to hot soup and mix through soup. Simmer for 5 more minutes. Serve. Top with parmesan cheese if desired. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user DAWNKK.

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.