White Beans and Escarole Chicken Soup Recipe


Cooking Time25 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Escarole head/Romaine lettuce /broccoli rabe10 Ounce, cut into 2 to 3 inches squares (1 Head)
 Olive oil2 Tablespoon
 Chicken sausages6 Pound, smoked, cut into 1/2-inch-thick rounds (6 Sausages, About 1 Pound Each)
 Canned white beans30 Ounce, rinsed and drained (2 Cans, 15 Ounces Each, Cannellini)
 Salt To Taste
 Chicken broth2 Cup (32 tbs)
 Water2 1⁄4 Cup (36 tbs)
 Sage1 Teaspoon, ground, dried
 Italian bread slice4 , toasted
 Black pepper To Taste, freshly ground
 Parmesan cheese1 Cup (16 tbs), freshly grated

Nutrition Facts

Serving size

Calories 1658 Calories from Fat 766

% Daily Value*

Total Fat 85 g131.5%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 500.1 mg

Sodium 1333.2 mg55.5%

Total Carbohydrates 56 g18.7%

Dietary Fiber 13.3 g53.3%

Sugars 1.5 g

Protein 159 g318.5%

Vitamin A 47.9% Vitamin C 31.7%

Calcium 58.5% Iron 77.2%

*Based on a 2000 Calorie diet


1)In a large saucepan, saute the sausage slices in the oil over a medium heat for about 2 to 3 minutes per side until slightly stiffened and brown.
2) In a bowl, remove the sausage slices with a slotted spoon, keep aside.
3) In the same saucepan, cover and cook the escarole over a medium heat for 2 to 3 minutes until wilted but bright green.
4) Remove the escarole into the bowl with the sausages.
5) In the same saucepan, add half the beans puree them with a potato masher or a spoon.
6) Stir in the remaining whole beans, 1 teaspoon salt, broth, water and sage, allow to simmer and cook over a medium heat for 5 minutes, until the beans are thoroughly heated.
7) Stir in the sausage rounds and escarole, simmer uncovered for 2 to 3 minutes, until heated through.
8) Season the soup with the salt and pepper and turn off the heat.

9) In 4 soup bowls, place a slice of toast, ladle the soup into the bowls, top each portion with 1/4 cup Parmesan cheese and serve immediately.