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Beans & Legumes
White Bean and Escarole Soup

16 INGREDIENTS • 10 STEPS • 45MINS

White Bean and Escarole Soup

Recipe
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.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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.
45MINS
Total Time
$2.20
Cost Per Serving
Ingredients
Servings
8
us / metric
Panko Breadcrumbs
1/2 cup
Panko Breadcrumbs
I used Flaky Japanese Style Breadcrumbs
Whole Milk
1/3 cup
Whole Milk
Ground Chicken
1 lb
Ground Chicken
or Chicken Sausage
Large Egg
1
Farmhouse Eggs® Large Brown Egg, lightly beaten
Parmigiano-Reggiano
1/3 cup
Freshly Grated Parmigiano-Reggiano
plus 1 small piece rind, about 2 oz
Fresh Parsley
4 Tbsp
Minced Fresh Parsley
plus more for serving
Olive Oil
3 Tbsp
Olive Oil
plus more as needed
Yellow Onion
2
Medium Yellow Onions, finely diced
Carrot
1 cup
Finely Diced Carrot
Celery
1 cup
Finely Diced Celery
Garlic
4 cloves
Garlic, minced
White Beans
2 cans
(15 oz)
White Beans, drained, rinsed
Chicken Broth
8 cups
Chicken Broth
either homemade or store-bought, up to 10 cups
Escarole Lettuce
1 head
Escarole Lettuce, washed, chopped
preferably a large head
Kosher Salt
2 tsp
Kosher Salt, divided
Ground Black Pepper
as needed
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
310
Fat
13.3 g
Protein
21.7 g
Carbs
29.1 g
Love This Recipe?
Add to plan
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White Bean and Escarole Soup
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

Yields 8-10 servings.
Cooking InstructionsHide images
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 Ground Chicken (1 lb), Farmhouse Eggs® Large Brown Egg (1), Parmigiano-Reggiano (1/3 cup), Fresh Parsley (4 Tbsp), Kosher Salt (1 tsp), and Ground Black Pepper (as needed). 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 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), Carrot (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 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.
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.
Tags
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Beans & Legumes
American
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Fall
Quick & Easy
Vegetables
Soups & Stews
Winter
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