Pork, Bean, and Escarole Soup

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Pork, Bean, and Escarole SoupRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup.

Serves 6


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1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
1 tablespoon minced fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
6 cups unsalted chicken stock (such as Swanson)
2 tablespoons tomato paste
2 (15-ounce) cans unsalted cannellini beans, rinsed and drained
8 cups chopped escarole leaves (1 large head)
1.5 ounces Parmesan cheese, grated (about 6 tablespoons)


Hands-on: 25 Minutes
Total: 25 Minutes

1. Combine pork, rosemary, black pepper, salt, paprika, and red pepper in a bowl.

2. Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; sauté 2 minutes. Add onion and garlic; sauté 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted. Ladle about 1 3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.

Created date

March 2015

Nutritional Information

Calories 265
Fat 9 g
Satfat 2.4 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 28 g
Carbohydrate 17 g
Fiber 6 g
Cholesterol 55 mg
Iron 3 mg
Sodium 441 mg
Calcium 172 mg