- By Dana Sparks
Making Mayo’s Recipes: White bean escarole soup
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.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:25) is in the downloads.
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.
- 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
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.