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White Bean and Escarole Soup

White Bean and Escarole Soup Recipe

  • 2 cups (473 mL) dried cannellini beans, soaked in water overnight
  • 4 cloves garlic, peeled and cut into large pieces
  • 1 head escarole, washed and roughly chopped
  • 2 tablespoons (30 mL) extra virgin olive oil
  • 1 small yellow onion, peeled and chopped
  • 15 cherry tomatoes, quartered
  • 2 teaspoons (10 mL) red pepper flakes
  • Salt, to taste
  • Grated cheese (Caciocavallo or another cheese that melts easily is best, but you can also use pecorino cheese), for serving
  • Toasted crusty bread, for serving
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 278kcal (14%)
Total Fat 6g (9%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 45g
Dietary Fiber 16g
Sugars 3g
Protein 15g
* 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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