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Escarole and Bean Soup Recipe

Escarole and Bean Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on January 04, 2011

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    My FIL always make something similar he called "Greens and Beans." He adds sausage to his so I do the same thing. I use turkey sausage. if you substitute kale, cook it a bit longer. That should get rid of any bitterness.

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  • on September 30, 2010

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    I couldn't find escarole at our local grocery store, so I subbed kale. I also added 2 cans of rinsed beans. This was so incredibly fast and good! It just proves that you don't need 50 ingredients for a recipe to be delicious. Even better the next day w/a little red-pepper flake. Yum!

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  • on August 16, 2010

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    The recipe was so easy and so simple. I thought it would be bland, but that little bit of parmesan makes the difference. The soup is elegant and wonderful and great with toasted bread.

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  • on August 10, 2010

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    I added some baby bella mushrooms and it was delicious!

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  • on July 07, 2010

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    I have made this soup literally 100 times. I probably make it every other week. It is sooooo delicious. I add a cup or so of pasta to it and put a lot of grated parm on top of every serving. So yummy! Really comforting.

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  • on February 27, 2010

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    Love this recipe. To make it a little heartier I made mini meatballs and added them to the soup. Delicious!!

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  • on December 08, 2009

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    I added mini pasta shells to this soup to make it a bit heartier and I really enjoyed it. I also added quite a bit of salt and pepper to add more flavor, and topped it with more parmesan cheese after spooning it into my bowl (I omitted added olive oil. A nice healthy soup to enjoy especially during the colder months. Thank you Giada!!

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  • on October 25, 2009

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    My mother-in-law makes this, I never really liked it, but my husband loves it and always raves about it. Making it with chicken broth makes all the difference!!! I love this soup and its is just so good. Thank you!

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  • on July 09, 2009

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    crap! i used bullion because i didn't have any broth on hand, and -dang it- the soup was too salty. it is easy and yummy, i wish i wouldn't have made it too salty! still good though!

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  • on January 20, 2008

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    This soup is so easy, and looks pretty enough to serve to guests. When I make it, I add 1 can of the canellini beans to the soup, then use the immersion blender, and blend the soup to make it thicker, and break down the large pieces of escarole. Then once it's the way I like it, I add the second can of beans and leave them whole.
    Pretty, Easy, and Healthy!

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Nutrition Facts

Calories
180
 
Fat
11 grams
 
Sat fat
1.5 grams
 
Carbohydrates
15 grams
 
Fiber
5 grams
 
Protein
7 grams
 
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