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Escarole and White Bean Soup





Yields
Makes 8 cups; 4 servings




Total Time
30 mins

This hearty bean soup is packed with white beans, escarole and chopped prosciutto or ham and is ready in only 30 minutes.

Escarole and White Bean Soup




Leigh Beisch
 8 ounces escarole
 1 tablespoon olive oil
 1 onion (8 oz.), peeled and chopped
 2 cloves garlic, peeled and minced
 1/3 cup chopped prosciutto or Westphalian ham (1 oz.)
 5 cups fat-skimmed chicken broth
 1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained
  Salt and pepper
  Grated parmesan cheese
Step 1
1

Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4-inch-wide strips.

Step 2
2

Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp, 3 to 5 minutes.

Step 3
3

Add broth and beans, cover, and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and offer cheese to add to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 196Calories from Fat 25
% Daily Value *
Total Fat 5.4g9%

Saturated Fat 1g5%
Cholesterol 7.6mg3%
Sodium 360mg15%
Total Carbohydrate 19g7%

Dietary Fiber 6.2g25%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.