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.

Recipe by Cooking Light May 2015


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

Recipe Summary

25 mins
25 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Combine pork, rosemary, black pepper, salt, paprika, and red pepper in a bowl.

  • 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.

Chef's Notes

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Nutrition Facts

265 calories; fat 9g; saturated fat 2.4g; mono fat 4.5g; poly fat 0.9g; protein 28g; carbohydrates 17g; fiber 6g; cholesterol 55mg; iron 3mg; sodium 441mg; calcium 172mg.