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Escarole And Bean Soup


Looking for a simple, good for you soup recipe? Try this delicious healthy low fat Escarole and Bean Soup. It's short on calories but big in flavor! Serve with crusty bread on the side.

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  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped and rinsed (I use 2-3 heads)
  • Salt to taste
  • 4 cups low-salt chicken broth
  • 1 can (15 ounce) cannellini beans not rinsed
  • 1 piece (1 ounce) Parmesan
  • Freshly ground black pepper, to taste
  • 6 teaspoons extra-virgin olive oil
  • Red pepper flakes, to taste, optional
  • Crusty bread for serving


Servings 6


Step 1

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat.

Add the garlic and saute until fragrant, about 15 seconds.

Add the escarole and saute until wilted, about 2 minutes.

Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes.

Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each.

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