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White bean escarole soup

Updated: 2018-02-23

This hearty vegetarian soup is packed with cannellini beans, sun-dried tomatoes and escarole.

Serves 4
  • 2 teaspoons olive oil
  • 2 cups diced onions
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped fresh sage
  • 2 cups vegetable stock
  • 2 cups drained cannellini beans
  • 1/2 cup sun-dried tomatoes
  • 4 cups escarole, stacked, rolled and cut vertically into uniform strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.

Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.

Nutritional analysis per serving

Calories: 203

Total carbohydrate: 32 g


Dietary fiber:

Monounsaturated fat:

Protein: 10 g

Saturated fat:

Serving size: 8 ounces


Total fat: 4 g