White Bean and Escarole Soup
Prep time
Cook time
Total time
A simple but hearty soup that can be served as a meal with some crusty bread and a light salad.
Recipe type: Soup
Serves: 4
  • 1 tbsp olive oil
  • 1 carrot, diced
  • 1 medium onion, diced
  • 1 chorizo link (about ½ lb), large diced
  • 2 14 oz cans reduced sodium chicken broth
  • 1 cup water
  • 1 head escarole, washed and roughly chopped
  • 1 14.5 oz can cannellini beans, drained and rinsed
  • salt and pepper to taste
  1. In a 4 or 5 qt pot or Dutch oven, heat the olive oil over medium-high heat for 1-2 minutes.
  2. Add the carrot and onion, and stir, cooking for 2-3 minutes.
  3. Add the chorizo, and brown, stirring occasionally, for 5-7 minutes.
  4. Add the chicken broth, water, escarole, and beans, and stir to combine. Bring to a boil, then reduce to a simmer, stirring occasionally, for about 20-30 minutes.
  5. Season with salt and pepper to taste. Serve with crusty bread.
Recipe by White Coat Pink Apron at http://whitecoatpinkapron.com/2017/01/16/white-bean-and-escarole-soup/