Escarole, Three Bean, and Roasted Garlic Soup

Escarole, Three Bean, and Roasted Garlic Soup Recipe
Becky Luigart-Stayner; Cindy Barr
Roasted garlic mashed with a portion of white beans thickens the soup. As the garlic roasts, its flavor mellows into a delicate, slightly sweet taste.


6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 21 %
Fat 5.7 g
Satfat 1.5 g
Monofat 3 g
Polyfat 0.7 g
Protein 14.3 g
Carbohydrate 35.6 g
Fiber 12 g
Cholesterol 4 mg
Iron 3.5 mg
Sodium 790 mg
Calcium 180 mg


1 whole garlic head
1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
1/2 teaspoon chopped fresh sage
1 tablespoon olive oil
8 cups chopped escarole (about 1 pound)
4 cups fat-free, less-sodium chicken broth
1 teaspoon freshly ground black pepper
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pink beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
Sage sprigs (optional)


Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.

Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.

Bruce Weinstein,

Cooking Light

October 2007
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