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RECIPE
16 INGREDIENTS 10 STEPS 45min

White Bean and Escarole Soup

This recipe is a mashup of three soups; white bean and escarole, Italian wedding soup, and good old chicken noodles. The soup is made with tender chicken meatballs, veggies, creamy white beans, and a rich broth flavored with a Parmesan rind. It’s a real “meal” of a soup and one perfectly suited to these chilly, darkening days of late fall.
White Bean and Escarole Soup Recipe | SideChef
This recipe is a mashup of three soups; white bean and escarole, Italian wedding soup, and good old chicken noodles. The soup is made with tender chicken meatballs, veggies, creamy white beans, and a rich broth flavored with a Parmesan rind. It’s a real “meal” of a soup and one perfectly suited to these chilly, darkening days of late fall.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
45min
Total Time
$2.21
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1/2 cup
Panko Breadcrumbs
I used Flaky Japanese Style Breadcrumbs
1/3 cup
Whole Milk
1 lb
or Chicken Sausage
1
Large Egg , lightly beaten
1/3 cup
Freshly Grated Parmigiano-Reggiano
plus 1 small piece rind, about 2 oz
1/4 cup
plus more for serving
3 Tbsp
plus more as needed
2
Medium Yellow Onions , finely diced
1 cup
Finely Diced Carrots
1 cup
Finely Diced Celery
4 cloves
Garlic , minced
2 cans
(15 oz)
White Beans , drained, rinsed
8 cups
Chicken Broth
either homemade or store-bought, up to 10 cups
1 head
Escarole Lettuce , washed, chopped
preferably a large head
1/2 Tbsp
Kosher Salt , divided
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Nutrition Per Serving

VIEW ALL
CALORIES
308
FAT
13.1 g
PROTEIN
21.7 g
CARBS
29.3 g

Author's Notes

Yields 8-10 servings.

Cooking Instructions

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Step 1
First, make the meatballs. In a small bowl, combine the Panko Breadcrumbs (1/2 cup) and Whole Milk (1/3 cup) . Stir and set aside for 5 minutes, or until the panko has softened and absorbed the milk.
Step 2
Meanwhile, in a large bowl, combine the Tyson® Ground Chicken (1 lb) , Large Egg (1) , Parmigiano-Reggiano (1/3 cup) , Fresh Parsley (1/4 cup) , Kosher Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) . Add the panko and milk mixture and mix well.
Step 3
Coat your hands with olive oil, then begin forming the mixture into small meatballs. ( I use a heaping teaspoon or 1 ounce of the mixture for each meatball.) Whenever the mixture begins to stick to your hands, coat them with more olive oil.
Step 4
In a large Dutch oven or other heavy pot, heat Olive Oil (3 Tbsp) over medium-high heat. Add about a third of the meatballs, evenly spaced, and cook for 2 minutes, or until browned on the bottom.
Step 5
Flip and cook for an additional 2 minutes, then set aside on a paper-towel-lined plate and repeat with the remaining meatballs.
Step 6
Turn the heat to medium-low and add the Yellow Onions (2) , Carrots (1 cup) , and Celery (1 cup) . Cook, stirring occasionally until the onions are translucent and the carrots and celery are beginning to soften for 8-10 minutes.
Step 7
Add the Garlic (4 cloves) and cook for 30 more seconds, until fragrant.
Step 8
Add White Beans (2 cans) , Chicken Broth (8 cups) , the Parmesan rind, and Kosher Salt (1 tsp) and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally.
Step 9
Add Escarole Lettuce (1 head) and cook, stirring often, until wilted. Remove and discard the Parmesan rind, then add the meatballs and cook until just heated through.
Step 10
Taste for seasonings and add additional broth to taste if the soup has become too thick. Serve hot with sprinkled with parsley and lots of grated Parmesan.
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Nutrition Per Serving
Calories
308
% Daily Value*
Fat
13.1 g
17%
Saturated Fat
3.5 g
18%
Trans Fat
0.0 g
--
Cholesterol
85.1 mg
28%
Carbohydrates
29.3 g
11%
Fiber
8.8 g
31%
Sugars
5.8 g
--
Protein
21.7 g
43%
Sodium
1863.2 mg
81%
Vitamin D
--
--
Calcium
192.3 mg
15%
Iron
2.9 mg
16%
Potassium
488.9 mg
10%
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