Escarole and Bean Soup

Escarole and Bean Soup

42 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  Rosemarie

“This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
  2. Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

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Reviews (42)

Rate This Recipe


My husband, who is italian, loves this soup! It's super easy and healthy. The only thing I changed is I pinched little sections of Jennie-O turkey italian sausage out of the casing and formed into little meatballs. Browned them in a separate pan and added them to the onions & garlic after sweating them. The meatballs really made it into a meal. It tasted awesome. I also think the adobo spice is a must! This recipe is a keeper!



I love this soup. I have always made it with cannelini (white) beans & also add a box of frozen cheese pierogi. The kids pick out the parts they like.



The harddest part making this soup was chopping the onions.... This was very good and had a great taste everyone that ate it enjoyed it!

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Amount Per Serving (6 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Dad's Escarole and Bean Soup


next recipe:

Spicy Slow Cooker Black Bean Soup