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Italian White Bean and Escarole Soup
A heartwarming Tuscan-inspired soup that marries the creaminess of cannellini beans with the crisp freshness of escarole, accented by aromatic garlic and rosemary, all simmered in a rich vegetable broth. Crafted to nourish the body and soul, this soup adheres to Mediterranean principles for a healthy, balanced meal.
45 min4 servingsitaliansoup
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
mediterranean
Nutrition Facts
Per serving
Calories412
% Daily Value*
Total Fat 8g10%
Saturated Fat 1g6%
Trans Fat 0g
Cholesterol 0mg
Sodium 626mg27%
Total Carbohydrate 61g22%
Dietary Fiber 27g98%
Total Sugars 5g
Protein 22g44%
Calcium 159mg12%
Iron 7mg39%
Potassium 382mg8%
Vitamin C 3.1mg3%
Vitamin E 1.6mg10%
Vitamin K 2mcg2%
Magnesium 18mg4%
Zinc 0.95mg9%
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1.5 cups cannellini beans
- 2 cups escarole
- 3 cloves garlic
- 2 sprigs rosemary
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1Rinse and drain cannellini beans.
- 2Heat olive oil in a large pot over medium heat. Add minced garlic and rosemary, sautéing until fragrant.
- 3Add vegetable broth and bring to a boil.
- 4Reduce heat to simmer, add cannellini beans, and cook for 10 minutes.
- 5Chop escarole and add to the pot, simmering for an additional 5 minutes.
- 6Season with salt and black pepper to taste.
- 7Add lemon juice for a fresh burst of flavor.
- 8Serve hot, garnishing with a sprig of rosemary if desired.
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