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Escarole and White Bean Soup

Leigh Beisch
Total time 30 mins
Yield Makes 8 cups; 4 servings
This hearty bean soup is packed with white beans, escarole and chopped prosciutto or ham and is ready in only 30 minutes.


  • 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

Nutrition Information

  • calories 196
  • caloriesfromfat 25 %
  • protein 19 g
  • fat 5.4 g
  • satfat 1 g
  • carbohydrate 19 g
  • fiber 6.2 g
  • sodium 360 mg
  • cholesterol 7.6 mg

How to Make It

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

  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.

  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.