Hearty White Bean and Escarole Soup
A rustic Italian soup that is high in fiber and full of leafy greens.
Word Recipe Kitchen
Tested & verified by our culinary team
45 minsEasy8 servings
Nutrition per serving
210
Calories
12g
Protein
34g
Carbs
3g
Fat
Ingredients
- 3 cansCannellini beans
- 1 headEscarole, chopped
- 6 cupsVegetable broth
- 4 clovesGarlic, minced
- 1/2 tspRed pepper flakes
- 1 small pieceParmesan rind
Instructions
- 1
Sauté garlic and red pepper flakes in a large pot with a splash of water or oil.
- 2
Add broth, two cans of beans, and the parmesan rind; simmer for 20 minutes.
- 3
Mash the third can of beans and add to the pot for creaminess.
- 4
Stir in escarole and cook for 5 minutes until wilted.
Nutrition Facts
Servings 8Serving Size 1
Amount Per Serving
Calories210
% Daily Value *
Total Fat 3g4%
Saturated Fat 0.9g5%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 34g12%
Dietary Fiber 7g25%
Sugars 5.1g
Protein 12g24%
Vitamin A 200 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Hearty White Bean and Escarole Soup
- • Use seasonal vegetables for maximum nutrition and flavor.
- • Don't let garlic burn — add it after other aromatics and cook briefly.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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