Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Escarole and White Bean Soup Recipe
    Lost? Site Map

    Escarole and White Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Transylmania's Note:

    This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
    2. 2
      Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
    3. 3
      In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
    4. 4
      Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.

    Ratings & Reviews:


    Nutritional Facts for Escarole and White Bean Soup

    Serving Size: 1 (561 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.0
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 60.4 mg
    Total Carbohydrate 64.7 g
    Dietary Fiber 16.1 g
    Sugars 6.6 g
    Protein 25.2 g

    The following items or measurements are not included:


    aleppo pepper

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes