Escarole, Three Bean, And Roasted Garlic Soup

Name: Escarole, Three Bean, And Roasted Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic head; 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided; 1/2 teaspoon chopped fresh sage; 1 tablespoon olive oil; 8 cups chopped escarole (about 1 pound); 4 cups fat-free, less-sodium chicken broth; 1 teaspoon freshly ground black pepper; 1 (15-ounce) can kidney beans, rinsed and drained; 1 (15-ounce) can pink beans, rinsed and drained; 6 tablespoons grated fresh Parmesan cheese; Sage sprigs (optional)

Servings: persons

1 whole garlic head
1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
1/2 teaspoon chopped fresh sage
1 tablespoon olive oil
8 cups chopped escarole (about 1 pound)
4 cups fat-free, less-sodium chicken broth
1 teaspoon freshly ground black pepper
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pink beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
Sage sprigs (optional)

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350u00b0 for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.
3
Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 whole garlic head, 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided, 1/2 teaspoon chopped fresh sage, 1 tablespoon olive oil, and more.

Yes, Escarole, Three Bean, And Roasted Garlic 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.

That's it — enjoy your meal!