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.

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

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

Step 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

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

0 servings

Serving size

Amount per serving
Calories196

% Daily Value *
Total Fat 5.4g7%

Saturated Fat 1g5%
Cholesterol 7.6mg3%
Sodium 360mg16%
Total Carbohydrate 19g7%

Dietary Fiber 6.2g23%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Escarole and White Bean Soup