Escarole and Bean Soup

Serves: 4

Time: 35 minutes


  • 2 tablespoons olive oil

  • 2 garlic cloves, chopped

  • 1 pound escarole, chopped

  • Salt

  • 4 cups low-salt chicken broth

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 1 (1-ounce) piece Parmesan

  • Freshly ground black pepper

  • 6 teaspoons extra-virgin olive oil

  • Garnish with Fresh Parsley

  • (Optional) Italian Sausage

  • Serving suggestion: crusty bread


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

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

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

  4. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese.

  5. Cover and simmer until the beans are heated through, about 5 minutes.

  6. Season with salt and pepper, to taste.

  7. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each and garnish with fresh parsley. Serve with crusty bread.

Based off a recipe from