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, Connecticut
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 8 servings


  • 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.


  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.
    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.
    Yield: 8 servings (2 quarts).
Originally published as White Bean Soup with Escarole in Simple & Delicious December/January 2014, p1-18

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Reviewed May. 2, 2016

"I rate this soup five star because of how easy it is to make. Yes, I made some changes, but I used enough of the basic recipe to know that if you make it as written exactly, you will not be disappointed. One, I doubled the ingredients because I wanted left overs. Two, I added some mushrooms to the soup and I used baby spinach instead of escarole and I didn't bother chopping it. I did not use two cups of regular orzo pasta and instead used approximately 1 3/4 cups because I wanted more soup and less pasta. I also added cut up chicken to the soup. I will make it again using these changes."

Reviewed Jan. 9, 2015

"Made this yesterday Excellent!!!!!! Will make again.Could not find whole wheat Orzo, so I used small shells also added some cubed ham DELICIOUS!!!"

Reviewed Nov. 13, 2014

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

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."

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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