Video: White bean escarole soup

White bean escarole soup

Serves 4

Tip: Escarole is a member of the endive family. It's less bitter than kale or chard, and it's high in folate, fiber, and vitamins A and K.

  1. Add 2 teaspoons olive oil.
  2. Add 2 cups diced onions.
  3. Add 2 teaspoons chopped garlic.
  4. Add 2 teaspoons chopped fresh sage.
  5. Cook for 5 minutes.
  6. Add 2 cups vegetable stock.
  7. Add 2 cups drained cannellini beans.
  8. Add 1/2 cup sun-dried tomatoes.
  9. Simmer for 20 to 30 minutes.
  10. Process two-thirds of the soup until pureed.
  11. Stir puree back into pot.
  12. Add 4 cups escarole.
  13. Add 1/2 teaspoon salt.
  14. Add 1/4 teaspoon ground black pepper.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Last Updated Mar 20, 2018

© 2024 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use