Escarole, Three Bean, and Roasted Garlic Soup

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.

Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 21%
  • Fat: 5.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.3g
  • Carbohydrate: 35.6g
  • Fiber: 12g
  • Cholesterol: 4mg
  • Iron: 3.5mg
  • Sodium: 790mg
  • Calcium: 180mg

Ingredients

  • 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
  • 2 cups Basic Marinara
  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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