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White Bean and Escarole Soup Recipe

White Bean and Escarole Soup

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

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Average Rating:

Total Reviews: 5

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  • on April 28, 2012

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    I love this recipe! I don't usually have pancetta in the house, so I use bacon (admittedly, I use an entire pound. Two heads of escarole, and I add parmesan cheese and the rind for some extra flavor - with the parmesan, hold off on the salt. Yummy!!

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  • on March 04, 2012

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    The best escarole and bean soup I've ever made! It was gone in my house in less than 24 hours. Please note I did omit the canned tomatoes and rosemary/thyme. It will be a staple soup from now on.

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  • on October 29, 2005

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    This soup is wonderful!
    I use 2 heads of escarole, skip the pancetta and add some of the juice from the tomatoes (and a little more garlic never hurts!

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  • on November 30, 2004

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    This was SO easy to make and it was delicous! I left out the pancetta - basically because I didn't have any and I used regular broth (not low sodium. The best part is using the freshly shaved parmasean cheese to top it off.

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  • on October 07, 2004

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    My husband and I really enjoyed this soup. Escarole, which I don't enjoy raw, was transformed into something delicious in this soup.

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