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White Bean Soup with Escarole

 White Bean Soup with Escarole
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
8 ServingsPrep: 15 min. Cook: 35 min.


  • 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


  • 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.
  • 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).

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White Bean Soup with Escarole (continued)

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.
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.