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Escarole and White Bean Soup

This recipe makes one hearty meal. It contains white beans and leafy, fiber-rich escarole. Warm yourself up inside while you satisfy your appetite.

  • 4 Servings
  • 12 min Prep Time
  • 22 min Total Time
Nutritional Information

Directions

  1. Heat 4 tablespoons of olive oil in a heavy large pot over medium heat.
  2. Add the garlic and sauté until fragrant, about 15 seconds.
  3. Add the escarole and celery and sauté until escarole is wilted, about 2 minutes.
  4. Add a pinch of salt.
  5. Add the chicken broth, beans, and Parmesan cheese.
  6. Cover and simmer until the beans are heated through, about 5 minutes.
  7. Season with salt and pepper, to taste.
  8. Ladle the soup into 4 bowls.
  9. Drizzle extra-virgin olive oil over each bowl.

Ingredients

  • 4 tbsp extra-virgin olive oil, reserve 4 tsp
  • 2 garlic cloves, chopped
  • 1 lb escarole, chopped
  • 4 stalks celery, chopped
  • 2 tsp kosher salt
  • 10 cups low-sodium chicken broth
  • 2 15 oz. cans of cannellini beans, drained and rinsed
  • 4 oz Parmesan cheese, shredded
  • 2 tsp ground black pepper