Escarole and Bean Soup

Rating: 4.47 stars
55 Ratings
  • 5 star values: 36
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.

By Rosemarie

Gallery

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.

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  • Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Nutrition Facts

Per Serving:
214 calories; protein 12.3g; carbohydrates 40.4g; fat 0.9g; sodium 339.9mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Mindy Newman Van Houten
Rating: 5 stars
11/11/2007
My husband who is italian loves this soup! It's super easy and healthy. The only thing I changed is I pinched little sections of Jennie-O turkey italian sausage out of the casing and formed into little meatballs. Browned them in a separate pan and added them to the onions & garlic after sweating them. The meatballs really made it into a meal. It tasted awesome. I also think the adobo spice is a must! This recipe is a keeper! Read More
Helpful
(45)

Most helpful critical review

JCL
Rating: 3 stars
03/30/2009
I didn't have Adobo seasoning so that may be why the flavors just felt flat to me as is (although the recipe says it's optional). It felt like it needed some sort of acid, so I squeezed a half a lemon into the soup, and it turned into a spectacular dish. Read More
Helpful
(12)
55 Ratings
  • 5 star values: 36
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Mindy Newman Van Houten
Rating: 5 stars
11/11/2007
My husband who is italian loves this soup! It's super easy and healthy. The only thing I changed is I pinched little sections of Jennie-O turkey italian sausage out of the casing and formed into little meatballs. Browned them in a separate pan and added them to the onions & garlic after sweating them. The meatballs really made it into a meal. It tasted awesome. I also think the adobo spice is a must! This recipe is a keeper! Read More
Helpful
(45)
CHRISCHADL
Rating: 5 stars
04/16/2007
I love this soup. I have always made it with cannelini (white) beans & also add a box of frozen cheese pierogi. The kids pick out the parts they like. Read More
Helpful
(36)
SGARSON
Rating: 4 stars
11/14/2002
The harddest part making this soup was chopping the onions.... This was very good and had a great taste everyone that ate it enjoyed it! Read More
Helpful
(24)
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jjc
Rating: 5 stars
11/18/2005
This is a very easy tasty rendition of an old Italian favorite. I like to add homemade tiny meatballs to the soup while it is cooking. Yummy! Read More
Helpful
(21)
Rachael
Rating: 5 stars
02/21/2020
A family member makes this all the time. I had asked for the recipe several times but was never given it. Then I found this one. It's even better! Great flavor! Read More
Helpful
(17)
CRUISEM
Rating: 5 stars
03/20/2008
Every once in a while I wish there was an option for 10 stars. This is definately one of those times!! This soup is OUTRAGEOUS!! It takes no time to make is TOTALLY healthy & the taste is OMG!!! Read More
Helpful
(12)
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JCL
Rating: 3 stars
03/30/2009
I didn't have Adobo seasoning so that may be why the flavors just felt flat to me as is (although the recipe says it's optional). It felt like it needed some sort of acid, so I squeezed a half a lemon into the soup, and it turned into a spectacular dish. Read More
Helpful
(12)
SEVENPATCH
Rating: 5 stars
01/13/2003
It is hard to find good looking escarole where I live so I just substituted spinach. It was still wonderful and perfect for my husband who is a diabetic. All that fiber and protein yum. Thanks for sharing. Read More
Helpful
(9)
Erica
Rating: 5 stars
11/11/2010
I pinched the sausage into small pieces before baking them which takes some of the fat out of frying them before adding them to the soup. I also would suggest adding raw egg during the last few minutes of cooking. Don't stir but allow the egg to cook in large clumps. This is how my Italian Grandmother served it with grated or shredded parm on top! Read More
Helpful
(8)
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