Photo by: Leigh Beisch

Escarole and White Bean Soup

This hearty bean soup is packed with white beans, escarole and chopped prosciutto or ham and is ready in only 30 minutes.

  • Yield: Makes 8 cups; 4 servings


  • 8 ounces escarole
  • 1 tablespoon olive oil
  • 1 none onion (8 oz.), peeled and chopped
  • 2 none cloves garlic, peeled and minced
  • 1/3 cup chopped prosciutto or Westphalian ham (1 oz.)
  • 5 cups fat-skimmed chicken broth
  • 1 none can (15 oz.) cannellini (white kidney) beans, rinsed and drained
  • none Salt and pepper
  • none Grated parmesan cheese


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.

Nutritional Information

Amount per serving
  • Calories: 196none
  • Calories from fat: 25%
  • Protein: 19g
  • Fat: 5.4g
  • Saturated fat: 1g
  • Carbohydrate: 19g
  • Fiber: 6.2g
  • Sodium: 360mg
  • Cholesterol: 7.6mg

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Escarole and White Bean Soup Recipe