Escarole and Bean soup

Escarole and Bean soup

6 reviews, 4.3 star(s). 100% would make again

Ready in 22 minutes

Simple, delicious, healthy Italian soup. Full of flavor.


2 tablespoons olive oil
4 cloves garlic; chopped
1 pound escarole; chopped
1 Salt
4 cups low-salt chicken broth
1 can cannellini beans; drained and rinsed
1 piece Parmesan
black pepper; Freshly ground
6 teaspoons Extra-Virgin Olive Oil

Original recipe makes 6



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 saute 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.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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Calories Per Serving: 228 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good! Just like moma made. I added some red pepper flakes.
rfarella 11m ago

I make this all the time... Delicious!!!
Lisajake 1y ago

Added chopped onion, used kale when we couldn't find escarole. Great soup!
BourbonBelle 3y ago

Both my girls are figure skaters alway out into the cold. I always thought mom made the best! Yours was close . Thanks!
Antonino 5y ago

Great standard beans and greens recipe. Try also adding marinated artichoke hearts. Super and hearty meal.
L11 5y ago

We had this today, substituting with ordinary white beans and adding italian sausage chunks. Fast & tasty, thanks!
dennismoore567173 6y ago

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