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White Bean Soup with Escarole

Name: White Bean Soup with Escarole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, Italian
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) cannellini beans, rinsed and drained; 1/4 cup grated Parmesan cheese

13 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 35 min.

Makes

8 servings (2 quarts)

This escarole and bean soup 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 sub fresh spinach at the very end of cooking. —Gina Samokar, North Haven, Connecticut

White Bean Soup with Escarole Recipe photo by Taste of Home

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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) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Directions

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.
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.

Nutrition Facts

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

White Bean Soup with Escarole

Total Time

Makes

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