Tuscan White Bean Soup with Escarole Recipe

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Tuscan White Bean Soup with Escarole
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  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 996.32 Kcal (4171 kJ)
Calories from fat 392.94 Kcal
% Daily Value*
Total Fat 43.66g 67%
Cholesterol 48.54mg 16%
Sodium 6130.2mg 255%
Potassium 2485.33mg 53%
Total Carbs 119.39g 40%
Sugars 29.82g 119%
Dietary Fiber 19.7g 79%
Protein 45.04g 90%
Vitamin C 56.4mg 94%
Vitamin A 1.3mg 43%
Iron 7mg 39%
Calcium 1016.4mg 102%
Amount Per 100 g
Calories 55.05 Kcal (230 kJ)
Calories from fat 21.71 Kcal
% Daily Value*
Total Fat 2.41g 67%
Cholesterol 2.68mg 16%
Sodium 338.75mg 255%
Potassium 137.34mg 53%
Total Carbs 6.6g 40%
Sugars 1.65g 119%
Dietary Fiber 1.09g 79%
Protein 2.49g 90%
Vitamin C 3.1mg 94%
Vitamin A 0.1mg 43%
Iron 0.4mg 39%
Calcium 56.2mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
  • 27

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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