Leigh Beisch 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.

Sunset FEBRUARY 2005

  • Yield: Makes 8 cups; 4 servings
  • Total: 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


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: 196
  • 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