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Pork, Bean, and Escarole Soup

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 25 mins
Total time 25 mins

Serves 6

Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup.


  • 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 tablespoons tomato paste
  • 2 (15-ounce) cans unsalted cannellini beans, rinsed and drained
  • 8 cups chopped escarole leaves (1 large head)
  • 1.5 ounces Parmesan cheese, grated (about 6 tablespoons)

Nutrition Information

  • calories 265
  • fat 9 g
  • satfat 2.4 g
  • monofat 4.5 g
  • polyfat 0.9 g
  • protein 28 g
  • carbohydrate 17 g
  • fiber 6 g
  • cholesterol 55 mg
  • iron 3 mg
  • sodium 441 mg
  • calcium 172 mg

How to Make It

  1. Combine pork, rosemary, black pepper, salt, paprika, and red pepper in a bowl.

  2. Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; sauté 2 minutes. Add onion and garlic; sauté 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted. Ladle about 1 3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit