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Escarole & Cannellini Bean Soup

Escarole & Cannellini Bean Soup Recipe

  • 2 cups (12 ounces) dried cannellini beans
  • ¼ cup olive oil, plus additional for garnish
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small carrot, finely chopped
  • Fine sea salt
  • Freshly ground white pepper
  • Red pepper flakes
  • 8 cups vegetable broth
  • 1 bay leaf
  • 2 cloves garlic, cut lengthwise in half
  • 1 or 2 heads escarole, cut into 1-inch pieces (3 to 4 cups)
  • ½ cup grated Pecorino Romano
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 501kcal (25%)
Total Fat 23g (35%)
Saturated Fat 5g (23%)
Cholesterol 7mg (2%)
Total Carbohydrate 59g
Dietary Fiber 16g
Sugars 4g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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