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Tuscan Bean Escarole Soup Recipe
Ready in minutes, this easy Escarole Soup is quick and hearty. Made with tender escarole, garlic-y broth, white beans and parmesan cheese.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, lunch
Cuisine:
Italian
Keyword:
escarole, escarole soup, white bean soup
Servings:
6
Calories:
338
kcal
Author:
Kellie
Cost:
$8
Equipment
stockpot
Ingredients
2
tablespoons
olive oil
1/4
cup
chopped onion
3
garlic cloves
minced
1
pound
escarole
chopped
1/2
tablespoon
kosher salt
4
cups
low sodium chicken stock
or chicken broth
15
ounce
can cannellini beans
drained and rinsed
1/4
cup
grated parmesan cheese
plus more for serving
Freshly ground black pepper
extra-virgin olive oil
for serving
Crushed red pepper
Instructions
Heat the olive oil in a pot over medium heat.
Add the onions and cook for 1-2 minutes.
Stir in the garlic and cook for one minute.
Saute the escarole in the pot with the garlic and cook until softened.
Add the chicken stock and bring to a boil
Stir in the beans and parmesan, continuing to cook for 5 minutes.
Serve the soup with olive oil, parmesan cheese and crushed red pepper, if desired.
Notes
Leftover Escarole Soup can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories:
338
kcal
|
Carbohydrates:
48
g
|
Protein:
22
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
4
mg
|
Sodium:
721
mg
|
Potassium:
1661
mg
|
Fiber:
13
g
|
Sugar:
2
g
|
Vitamin A:
1674
IU
|
Vitamin C:
6
mg
|
Calcium:
265
mg
|
Iron:
8
mg