Go Back
white bean chorizo escarole soup

White Bean and Escarole Soup

A simple but hearty soup that can be served as a meal with some crusty bread and a light salad.
Course Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Diana


  • 1 tbsp olive oil
  • 1 carrot diced
  • 1 medium onion diced
  • 1 chorizo link about 1/2 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.