escarole and white bean soup

By SugarBear

  • 12 cups chicken stock

  • 1 large head of escarole, chopped

  • 1 large sweet white onion, cut into large pieces

  • 1/2 pound pasta, acine di bebe (tiny pasta balls)

  • 1 19 ounce can cannelini beans

  • 1 tbsp italian dried herbs

  • Fresh lemon juice to taste

  • s/p to taste

  1. bring the stock to a boil

  2. add herbs onions and boil for three minutes

  3. add escarole and boil until completely wilted, about a half hour or so.

  4. add pasta and continute to cook on a rolling boil for about 12 minutes

  5. open can of cannelini beans and pour into a strainer. Rinse beans until water runs clear. Add the beans just before finishing the soup, to heat them. Cooking them too long will dissolve them.

Nutritional Facts

This hearty italian classic is an old family recipe. The pasta means you should limit it to one cup per day. Makes about 12 servings.


3 replies

dietcherry 2010-01-26 13:08:50 -0600 Report

I will try your recipe-I make Italian Tuscany soup but because of the white rice in it, it also has to be eaten in small portions. Tried with brown rice, but not as good! :)

teelee86 2009-11-28 12:21:13 -0600 Report

I will try this soup I do love soups and I have say sugarbear that you have motivated me to make my lima bean soup, I thank for that