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Escarole & White Bean Soup

:  October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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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.


READER'S COMMENT:
"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. "
Escarole & White Bean Soup Recipe

Makes: 6 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 281 calories; 13 g fat ( 3 g sat , 8 g mono ); 5 mg cholesterol; 38 g carbohydrates; 14 g protein; 12 g fiber; 759 mg sodium; 908 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Folate (36% dv), Calcium (25% dv), Potassium (25% dv), Vitamin C (25% dv), Iron (15% dv).

Exchanges: 2 starch, 1 vegetable, 1 very lean meat, 2 fat (mono)


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Make ahead instructions
Type of Dish
Main dish, vegetarian
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Moderate
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Total Time
45 minutes or less
Servings
6
Main Ingredient
Beans/Legumes
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
October/November 2005
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