Don't be afraid of escarole, which looks like slightly frilly romaine lettuce, because it cooks down into a sweet and tender green. If you can't find it, substitute a 10-ounce bag of spinach. Make It a Meal: Warm crusty bread and a green salad make an excellent accompaniment. Source: EatingWell Magazine, October/November 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.

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Tips

Make Ahead Tip: Refrigerate for up to 2 days.

Nutrition Facts

249 calories; 11.7 g total fat; 2.5 g saturated fat; 5 mg cholesterol; 782 mg sodium. 452 mg potassium; 30.1 g carbohydrates; 11.5 g fiber; 4 g sugar; 11.2 g protein; 3939 IU vitamin a iu; 13 mg vitamin c; 136 mcg folate; 154 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (8)

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8 Ratings
  • 5 star values: 0
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2015
Love this recipe but made a couple of changes. I started out with 4 slices bacon cut crosswise into 1/2 inch pieces browned. Removed them from the pan sauteed the veggies in the bacon grease (after pouring some off). Also pureed half the beans with the chicken stock to make the broth a little thicker. You may want to add a cup or so of water to thin it out a little. Read More
Rating: 4 stars
07/14/2015
Delicious Instead of using tomatoes I chop up a small white potato. It just seems to go better with the flavors and textures of the base vegetables. I make a huge batch of this and it disappears from the refrigerator within a day or two. Highly recommend. Pros: Easy fast flavorful Read More
Rating: 4 stars
12/31/2012
Great way to eat your veggies Super easy and very flavorful. Agree with others you can play around with different veggies. Save yourself the fat and calories...you absolutely don't need that much oil!!!!! Pros: Easy flavorful Cons: You only need a teaspoon of oil Read More
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Rating: 4 stars
10/31/2011
Love this soup- I like to cut the beans in half and add some eggplant to the onions/carrots during the saute part. It's definitly worth hunting down the escarole instead of the spinach. Read More
Rating: 4 stars
10/30/2011
We added 14 oz more broth and some chorizo sausage. Great dish and easy to make Read More
Rating: 4 stars
10/30/2011
I used 2 cans of Muir Glen Fire Roasted Tomatoes mainly because the grape tomatoes I had weren't as fresh as I would have liked. I think without comparison this was a beneficial substitution. Being single I now have 5/6 meals from this recipe and will freeze them for later especially lunches. Read More
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Rating: 4 stars
10/30/2011
This dish was delicious! Being vegetarian this works well without ANY substitutions! My entire meat eating family loved this one too! The escarole is like a nice combination of spinach and cabbage! I will definitely make this again. Super quick and very easy for anyone's busy days! Read More
Rating: 4 stars
10/29/2011
We couldn't find escarole at the time so we ended up using kale. You do need to cut the kale up into much smaller pieces but it worked out great and some of us like it better than the escarole. Read More