White Bean Soup with Escarole Recipe

Name: White Bean Soup with Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, finely chopped; 1 clove garlic, minced; 4 cups chicken broth; 2 (16-ounce) cans white cannellini beans, drained; 4 fresh sage leaves, cut into chiffonade; 8 ounces escarole or romaine lettuce, cut into chiffonade; 1/4 cup chopped Italian parsley; salt and pepper

Servings: persons

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
4 cups chicken broth
2 (16-ounce) cans white cannellini beans, drained
4 fresh sage leaves, cut into chiffonade
8 ounces escarole or romaine lettuce, cut into chiffonade
1/4 cup chopped Italian parsley
salt and pepper

1
Heat olive oil in a 4 quart saucepan.
2
Add onion and carrots, cover and simmer 5 minutes or until tender.
3
If vegetables stick to saucepan, add some water, cover and continue to simmer.
4
Add the garlic and saute for a moment.
5
Add 1 of the cans of beans and mash with a potato masher.
6
Add the other can of beans along with the broth and bring to a simmer with the sage.
7
Simmer 10 minutes or until as thick as you like it.
8
If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.
9
Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender.
10
Uncover, add parsley and adjust seasoning.
11
Serve with bread and salad for a complete meal.

571

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: 2 tablespoons olive oil, 1 onion, finely chopped, 2 carrots, finely chopped, 1 clove garlic, minced, and more.

Yes, White Bean Soup with Escarole 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.

White Bean Soup with Escarole

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