White Bean, Chicken Noodle, and Escarole Soup

White Bean, Chicken Noodle, and Escarole SoupRecipe
Randy Mayor
Preparation time: 7 minutes


4 servings (serving size: 1 cup soup and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 27 %
Fat 8.1 g
Satfat 2.2 g
Monofat 3.4 g
Polyfat 1.8 g
Protein 14.5 g
Carbohydrate 36.5 g
Fiber 4.2 g
Cholesterol 15 mg
Iron 4.1 mg
Sodium 643 mg
Calcium 176 mg


10 cup water
6 cups chopped escarole (about 3/4 pound) or fresh spinach
2 teaspoons olive oil
2 garlic cloves, chopped
1/2 cup water
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, drained
1 (10 3/4-ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell's Healthy Request)
1/4 cup (1 ounce) grated fresh Parmesan cheese


Bring 10 cups water to a boil over high heat in a large Dutch oven or stockpot. Add the escarole, and reduce heat to medium. Cook for 10 minutes or until tender; drain well.

Heat oil in pan over medium heat. Add garlic; cook for 3 minutes or until lightly browned. Stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup. Bring to a boil; add cooked escarole, and cook until thoroughly heated. Ladle into individual bowls, and sprinkle with cheese.

NOTE: One (10-ounce) package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for escarole or fresh spinach.