Making Mayo's Recipes: White bean escarole soup

Making Mayo’s Recipes: White bean escarole soup

By
Dana Sparks

December 8, 2016

This hearty vegetarian soup is packed with cannellini beans, sun-dried tomatoes and escarole. Escarole is a member of the endive family. It's less bitter than kale or chard, and it's high in folate, fiber, and vitamins A and K. This thick bean and escarole soup is ready in 45 minutes, but it tastes like it’s been simmering all day long.

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Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.

Ingredients

2 teaspoons olive oil
2 cups diced onions
2 teaspoons chopped garlic
2 teaspoons chopped fresh sage
2 cups vegetable stock
2 cups drained cannellini beans
1/2 cup sun-dried tomatoes
4 cups escarole, stacked, rolled and cut vertically into uniform strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.

Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.