Escarole and White Bean Soup

Soup’s On..

Escarole and White Bean Soup

Escarole and White Bean Soup

you’ve heard it here before that I could practically live off of soup. So when this recipe for escarole and white bean soup arrived in my email, (thanks Kait & John) I was so thrilled. Thrilled because 1.) i love soup 2.) my grandmother always used to make me escarole soup as a kid 3.) it would even be hard for ME to mess this one up. This healthy dish would make the tastiest lunch and even better accompanied by some bread. Maybe I’ll try it after our apple picking adventure this weekend! Here’s what you need to get going:


2 tablespoons of olive oil
2 garlic cloves, chopped
2 tablespoons
1 pound of escarole, rinsed and chopped
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) grated parmesan
freshly grounds black pepper


Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and cook until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Photo: John Vasquez


One response to “Escarole and White Bean Soup

  1. Pingback: Roasted Tomato Soup | threetwentyeight

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