Sopranos Escarole Beans Soup
Cozy up with a steaming bowl of Sopranos Escarole Beans Soup, an Italian-inspired classic that’s as hearty as it is comforting. This one-pot wonder combines tender escarole, creamy cannellini beans, and aromatic garlic in a flavorful chicken broth infused with a hint of crushed red pepper flakes for subtle heat. A Parmesan cheese rind (optional but highly recommended) lends extra depth and richness to the broth, while fresh parsley and a sprinkle of grated Parmesan add a bright, savory finish. Ready in just 45 minutes, this wholesome soup pairs perfectly with a loaf of crusty bread for a satisfying meal that will transport you straight to a cozy Italian kitchen. Perfect for weeknight dinners or weekend gatherings, it's a nutrient-packed dish loaded with flavor and love.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 head escarole, chopped
- 2 15-ounce cans cannellini beans, rinsed and drained
- 6 cups chicken broth
- 0.5 teaspoons crushed red pepper flakes
- 1 piece Parmesan cheese rind (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
- 0.5 cups grated Parmesan cheese, for serving
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chopped escarole to the pot. Sauté for 3-4 minutes until it begins to wilt.
Stir in the cannellini beans, chicken broth, and crushed red pepper flakes.
If using, add the Parmesan cheese rind for extra flavor.
Season with salt and black pepper, adjusting to taste.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Remove and discard the Parmesan rind if used.
Stir in the chopped fresh parsley.
Ladle the soup into bowls and top with grated Parmesan cheese.
Serve immediately with crusty bread on the side.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
