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

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Leigh Beisch

Recipe Summary

30 mins
Makes 8 cups; 4 servings


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

196 calories; calories from fat 25%; protein 19g; fat 5.4g; saturated fat 1g; carbohydrates 19g; fiber 6.2g; sodium 360mg; cholesterol 7.6mg.