Escarole & White Bean Soup

Escarole & White Bean Soup

8 Reviews
From: EatingWell Magazine October/November 2005

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1/4 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 1 cup halved cherry tomatoes
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped garlic
  • 2 teaspoons Italian seasoning, or 1 tablespoon each chopped fresh basil and oregano
  • 1/2 teaspoon freshly ground pepper
  • 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
  • 2 15-ounce cans cannellini beans, rinsed
  • 1 head escarole, chopped
  • 1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago


  • Active

  • Ready In

  1. 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.
  • Make Ahead Tip: Refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 249 calories; 12 g fat(3 g sat); 12 g fiber; 30 g carbohydrates; 11 g protein; 136 mcg folate; 5 mg cholesterol; 4 g sugars; 3939 IU vitamin A; 13 mg vitamin C; 154 mg calcium; 1 mg iron; 782 mg sodium; 452 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 2 starch, 1 vegetable, 1 lean meat, 2 fat (mono) |

Reviews 8

December 07, 2015
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By: EatingWell User
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, saut+¬ed 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.
July 14, 2015
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By: EatingWell User
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
December 31, 2012
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By: EatingWell User
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 absolutely don't need that much oil!!!!! Pros: Easy, flavorful Cons: You only need a teaspoon of oil
September 20, 2010
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By: EatingWell User
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.
June 09, 2010
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By: jmpasch
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!
January 30, 2010
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By: EatingWell User
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.
December 28, 2009
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By: EatingWell User
We added 14 oz more broth and some chorizo sausage. Great dish and easy to make
September 20, 2009
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By: EatingWell User
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.