Escarole and White Bean Soup Recipe

Name: Escarole and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups); 2 tablespoons olive oil; 1 medium onion, chopped; 1 large garlic clove, chopped; 1 large celery rib, cut diagonally into 1/8-inch-thick slices; 2 carrots, cut diagonally into 1/8-inch-thick slices; 2 (13 1/2- to 14 1/2-ounce) cans chicken broth or vegetable broth; 3 cups water; 1 (16- to 19-ounce) can white beans such as cannellini, rinsed and drained; Accompaniment: grated parmesan

Servings: persons

1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch-thick slices
2 carrots, cut diagonally into 1/8-inch-thick slices
2 (13 1/2- to 14 1/2-ounce) cans chicken broth or vegetable broth
3 cups water
1 (16- to 19-ounce) can white beans such as cannellini, rinsed and drained
Accompaniment: grated parmesan

1
Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking.
2
Drain escarole in a colander, pressing gently to remove excess water.
3
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
4
Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes.
5
Season with salt and pepper.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups), 2 tablespoons olive oil, 1 medium onion, chopped, 1 large garlic clove, chopped, and more.

Yes, Escarole and White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole and White Bean Soup

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