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White Bean Soup with Escarole Recipe
White Bean Soup with Escarole Recipe photo by Taste of Home

White Bean Soup with Escarole Recipe

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This winter warmer has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I just sub fresh spinach.—Gina Samokar, North Haven, CT
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup uncooked whole wheat orzo pasta
  • 1 bunch escarole or spinach, coarsely chopped (about 8 cups)
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 cup equals 174 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Directions

  1. In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
  2. Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Yield: 8 servings (2 quarts).
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Originally published as White Bean Soup with Escarole in Simple & Delicious December/January 2014, p1-18

Nutritional Facts

1 cup equals 174 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Reviews for White Bean Soup with Escarole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 13, 2014

"Yum! I used spinach an added some chopped cooked chicken, and a little salt to pep it up."

MY REVIEW
Reviewed May. 7, 2014

"This soup is absolutely delicious - especially with fresh, chopped spinach and freshly grated parmesan cheese. I've made it 3 times and always get rave reviews."

MY REVIEW
Reviewed Apr. 10, 2014

"this soup was excellent, i used spinach instead of the escarole.. soup did come out a little thick, i might add just a little more broth to the recipe. next time. , soup has alot of garlic flavor but otherwise its perfectly seasoned. i would definetly make this again. i loved it. this soup was very colorful and fancy enough to serve to your guests"

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